Burgundy White Bread
Ingredients

Flour | 100% | 10000 g |
Salt | 1.8% | 180 g |
Yeast | 2% | 200 g |
Proson Wit Bourgondy (white) » | 6% | 600 g |
Water approx. | 55% | 5500 g |
Working method | |
Kneading | Mix all ingredients into a well developed dough |
Dough temperature | Approx. 27°C |
Scale | Approx. 900 grams |
Dough proof | Approx. 30 minutes |
Moulding | As a bloomer |
Final proof | Approx. 70 minutes |
Baking | Approx. 30-35 minutes at 235°C, with one pulse steam |