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SonFit Active Flora
Ingredients
| zie product_id | % | g |
| Flour | 50 % | 5000 g |
| SonFit Active Flora » | 50 % | 5000 g |
| Fresh yeast | 2 % | 200 g |
| Water ca. | 51 % | 5300 g |
| Working method | |
| Kneading | Mix all ingredients into a well developed dough. |
| Dough temperature | Approx. 26ºC. |
| Scale | Approx. 900 grams |
| Intermediair proof | Approx. 40 minutes |
| Moulding | Mould as a Tin bread |
| Final proof | Approx. 70 minutes, cut in before baking. |
| Baking | Approx. 35 minutes at 225ºC. With steam |
| Extra information | |
| Remarks | . |
