Ingredients / Lbs. Ozs. / Method

High-gluten flour 25 lbs.

Bread flour 25 lbs.

Salt 12 oz.

Sugar 12 oz.

All-purpose shortening 1 lb.

Instant dry yeast 11 oz.

Egg whites 8 oz.

Cold water 27 lbs.

Combine in 80-qt. bowl. Using a dough hook, mix at 2nd speed of 3- speed mixer for 2 minutes, then at 3rd speed for 8 minutes. Dough temperature should be 75-77 degrees. Remove from mixer immediately.

Sesame seeds, optional to coat

Instructions: Scale dough into 1 lb. 3 oz. pieces; round. Let rest for 10 minutes. Mold pieces using molder; top loaves with sesame seeds if desired. Pan 3 loaves per pan and place on rack. Floor proof for 90 minutes or if using poof box, proof for 45 minutes at 100·F with 90% humidity. Cut loaves 1/4-in. deep lengthwise off the center curve. Load rack into 400·F oven. Steam for 45 seconds, wait 3 minutes and steam again for 30 seconds. Continue baking at 400·F for 21 minutes. Yields about 5-1/2 dozen 16-oz. loaves.