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Tin bread
Ingredients
| Flour | 100% | 10000 g |
| Salt | 1.8% | 180 g |
| Fresh Yeast | 3% | 300 g |
| Sonplus Toast New » | 0.5% | 5 g |
| Sugar | 2% | 200 g |
| Shortening | 1% | 100 g |
| Water approx. | 57% | 5700 g |
| Working method | |
| Mixing | Mix all ingredients into a well developed dough |
| Dough temperature | Approx. 27ºC |
| Dividing | Approx. 800 grams |
| Intermediair proof | Approx. 15 minutes |
| Moulding | As for tin bread |
| Final proof | Approx. 70 minutes |
| Baking | Approx. 35 minutes at 230ºC |
