SonFit ProHeart - Tin bread

Ingredients

Working method
Kneading	Mix all ingredients into a well developed dough.
Dough temperature	Ca. 26ºC.
Scale	Ca. 600-700 grams.
Intermediair proof	Ca. 10-15 minutes.
Moulding	Mould into tin bread and decorate with sesame seed/ linseed and suflowerseeds.
Final proof	Ca. 75 minutes, before baking cut once into the bread.
Baking	Ca. 35-40 minutes at 225ºC.
Baking in rotation oven	Ca. 35-40 minutes at 215ºC, with a bit of steam.