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White Hedgehog
Ingredients
| Flour | 100% | 10000 g |
| Salt | 1,8% | 180 g |
| Yeast | 2% | 200 g |
| Sonplus Wit (white) » | 3% | 300 g |
| Water approx. | 53-55% | 5300-5500 g |
| Working method | |
| Kneading | Mix all ingredients into a well developed dough. |
| Dough temperature | Approx. 27ºC. |
| Scale | Approx. 900 grams. |
| Intermediair proof | Approx. 40 minutes and mould like loaf. |
| Final proof | Approx. 70 minutes. |
| Cutting | Cut as showed on the photo. |
| Baking | Approx. 30-35 minutes at 235ºC. |
