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 |