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 |