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) |