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White Tin Bread with QS Supersoft

Ingredients

  • 10000 g - 100% Flour
  • 200 g - 2% QS Supersoft
  • 200 g - 2% Fresh Yeast
  • 150 g - 1.5% Salt
  • 5500 g - 55% Water approx.

Working method

  • Knead all ingredients into a smooth and well developed dough
  • Dough temperature: approx. 26°C
  • Scale: Dough pieces approx. 900 gram and moulding
  • Dough proof: Approx. 40 minutes
  • Mould as a long loaf and place the dough pieces in baking tins
  • Final proof: Approx. 60 minutes, incise if desired
  • Baking: approx. 35 minutes at 235°C with steam