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Burgundy White Loaf


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
BRC Halal Kosher RSPO Skal

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