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Brown Tin Bread (FermenSon Prestige)
Ingredients
| Flour | 50% | 5000 g |
| Wholemeal | 50% | 5000 g |
| Fresh Yeast | 2,5% | 250 g |
| FermenSon Prestige » | 2% | 200 g |
| Salt | 1,22% | 122 g |
| Water approx. | 60% | 6000 g |
| Working method | |
| Kneading | Knead all ingredients into a smooth and well developed dough |
| Dough temperature | Approx. 26°C |
| Scale | Dough pieces approx. 920 grams and rounding |
| Dough proof | Approx. 40 minutes |
| Moulding | Mould as a long loaf and place the dough pieces into baking tins |
| Final proof | Approx. 70 minutes |
| Decorating | Incise before baking as desired |
| Baking | Approx. 35 minutes at 235°C with steam |
