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Brown Tin Bread
Ingredients
| Flour | 50% | 5000 g |
| Whole meal | 50% | 5000 g |
| Fresh Yeast | 2% | 200 g |
| Salt | 1.8% | 180 g |
| QS Bruine mik (brown bread) » | 4% | 400 g |
| Water Approx. | 58% | 5800 g |
| Working method | |
| Kneading | Mix all ingredients into a well developed dough |
| Dough temperature | Approx. 27ºC |
| Scale | 910 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 240ºC |
