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Brown Tin Bread (Belgian)

Ingredients

Flour 50% 5000 g
Wholemeal 50% 5000 g
Fresh Yeast 2,5% 250 g
Crème Supersoft Bruin (brown bread) » 2% 200 g
Salt 1,7% 170 g
Water approx. 58% 5800 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 24°C
Scale Dough pieces approx. 910 grams and rounding
Dough proof Approx. 20 minutes
Moulding Mould as a long loaf Place the dough pieces into baking tins
Final proof Approx. 80 minutes
Baking Approx. 40-45 minutes at 230ºC with steam
BRC Halal Kosher RSPO Skal

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