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Egg Tin Bread

Ingredients

  • 10000 g - 100% Flour
  • 600 g - 6% Sonplus Melk 'S' (milk)
  • 550 g - 5.5% Melis Sugar
  • 150 g - 1.5% Salt
  • 850 g - 8.5% Eggs
  • 5200 g - 52% Water approx..

Working method

  • Mix the flour, Milk Sonplus S, yeast, eggs and water into a smooth and developed dough
  • Dough temperature: approx. 26ºC
  • Bowl proof: Approx. 15 minutes
  • Add sugar and salt Mix into a smooth and well developed dough
  • Bulk proof: Approx. 15 minutes
  • Dough pieces approx. 850 grams and rounding
  • Dough proof: Approx. 30 minutes
  • Mould as a long loaf. Place the dough pieces into baking tins
  • Final proof: Approx. 60 minutes
  • Baking: Approx. 30 minutes at 230ºC
| CreationS premixes are to be dosed between 10% and 40% The higher the dose, the more tender the bread, the richer the filling and the darker the crumb color