White Tin Bread (Belgian)
Ingredients
- 10000 g - 100% Flour
- 300 g - 3% Crème Royal
- 200 g - 2% Fresh Yeast
- 5500 g - 55% Water approx.
Working method
- Mix all ingredients into a smooth and well developed dough
- Dough temperature: approx. 27ºC
- Scale: Dough pieces of approx. 900 grams and rounding
- Bowl proof: Approx. 25 minutes
- Mould as a long loaf Place the dough pieces into (square) baking tins
- Final proof: Approx. 70 minutes
- Baking: Approx. 30 minutes at 240ºC Open the steam slide during the last 15 minutes
