Toast bread

Ingredients

Working method
Kneading	Mix all ingredients into a well developed dough. Attention: the kneading time should be 10% longer than the average kneading time.
Dough temperature	Ca. 27ºC
Scale	Ca. 900 gram (depending on tin size)
Intermediair proof	Ca. 10-15 minutes
Moulding	Mould and put into baking tin
Final proof	Ca. 70 minutes
Baking	Ca. 30-35 minutes at 235ºC