White Tin Bread (Reduced Salt)
Ingredients

Flour | 100% | 10000 g |
Sonplus Wit (white) » | 3% | 300 g |
Yeast | 2% | 200 g |
Proson Taste (salt reduction) » | 1% | 100 g |
Salt | 1% | 100 g |
Water approx. | 54% | 5400 g |
Working method | |
Kneading | Knead all ingredients into a smooth and well developed dough |
Dough temperature | Approx. 27ºC |
Scale | Dough pieces approx. 890 gram and rounding |
Dough proof | Approx. 40 minutes |
Moulding | Mould as a long loaf. Place the dough pieces into baking tins |
Final proof | Approx. 70 minutes |
Baking | Approx. 35 minutes at 235ºC |
Extra information | |
Remarks | By adding 1% of the Proson Taste, the salt dossage can be reduced to 25%. If the salt in your final product is reduced by more than 33%, then your product can be nammed as 'reduced salt' bread. |