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Burgundy White Loaf
Ingredients
| Flour | 100% | 10000 g |
| Proson Wit Bourgondy (white) » | 6% | 600 g |
| Fresh Yeast | 2% | 200 g |
| Salt | 1,5% | 150 g |
| Water approx. | 55% | 5500 g |
| Working method | |
| Kneading | Mix all ingredients into a smooth and well developed dough |
| Dough temperature | Approx. 27°C |
| Scale | Dough pieces approx. 900 grams and rounding |
| Dough proof | Approx. 30 minutes |
| Moulding | Mould as a round or long loaf Place the dough pieces on a with rice flour prepared inserter or baking sheets |
| Final proof | Approx. 70 minutes |
| Decorating | Just before baking sprinkle with rye flour and incise if desired |
| Baking | Approx. 30-35 minutes at 235°C with a little steam |
