White Tin Bread (Reduced Salt)

Ingredients

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.