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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
BRC Halal Kosher RSPO Skal

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