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Brown Loaf

Ingredients

Wheat flour (50/50) 100% 10000 g
Salt 1,8% 180 g
Yeast 2% 200 g
Sonplus Bruin (Brown) » 3% 300 g
Water approx. 57-59% 5700-5900 g
Working method
Kneading Mix all ingredients into a well developed dough.
Dough temperature Approx. 27°C.
Scale Approx. 910 grams.
Intermediair proof Approx. 40 minutes and mould like loaf.
Final proof Approx. 70 minutes.
Baking Approx. 35-40 minutes at 240°C.
BRC Halal Kosher RSPO Skal

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