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Wholemeal tin bread
Ingredients
| Wholemeal flour | 100 % | 10000 g |
| Salt | 1,8% | 180 g |
| Yeast | 2 % | 200 g |
| Sonplus Clean Label » | 1% | 100 g |
| Water approx. | 65% | 6500 g |
| Working method | |
| Kneading | Mix all ingredients into a well developed dough |
| Dough temperature | Approx. 27ºC |
| Scale | Approx. 955 grams. and round up |
| Moulding | Mould as a tinbread |
| Intermediair proof | Approx. 40 minutes |
| Final proof | Approx. 70 minutes |
| Baking | Approx. 40 minutes at 240ºC |
