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White Tin bread
Ingredients
| Flour | 100% | 10000 g |
| Fresh Yeast | 2% | 200 g |
| Salt | 1.8% | 180 g |
| Proson Wit Royal (white) » | 3% | 300 g |
| Water Approx. | 55% | 5500 g |
| Working method | |
| Kneading | Mix all ingredients into a well developed dough |
| Dough temperature | Approx. 27ºC |
| Scale | 900 grams and round up |
| Intermediair proof | Approx. 40 minutes |
| Moulding | Mould as a Tin bread |
| Final proof | Approx. 70 minutes |
| Baking | Approx. 35 minutes at 235ºC |
