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Brown Tin Bread (Belgian)
Ingredients
| Flour | 50% | 5000 g |
| Wholemeal | 50% | 5000 g |
| Proson Bruin Prestige (brown) » | 3% | 300 g |
| Fresh Yeast | 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. 24ºC |
| 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 |
| Extra information | |
| Remarks | Proson Brown Prestige combines perfectly with PROSON White Bourgondy or PROSON White Royal.You can change the bread characteristics such as flavour and crumb colour using different prescription proportions (2:1 or 1:2) |
