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 |