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Brunch Bread
Ingredients
| Flour (High-protein) | 100% | 10000 g |
| Proson Luxe Naturel » | 15% | 1500 g |
| Fresh Yeast | 5% | 500 g |
| Salt | 1,5% | 150 g |
| Water approx. | 54% | 5400 g |
| Working method | |
| Kneading | Mix all ingredients into a smooth and well developed dough |
| Dough temperature | Approx. 26°C |
| Scale | Approx. 1700 grams (30 pieces) |
| Dough proof | Approx. 15 minutes |
| Dividing | Divide and round up Place 6 dough pieces in a small (low) baking tin |
| Final proof | Approx. 75 minutes |
| Baking | Approx. 10 minutes at 250-260°C |
