Egg Tin Bread
Ingredients

Flour | 100% | 10000 g |
Fresh Yeast | 8,25% | 825 g |
Sonplus Melk 'S' (milk) » | 6% | 600 g |
Melis Sugar | 5.5% | 550 g |
Salt | 1.5% | 150 g |
Eggs | 8.5% | 850 g |
Water approx.. | 52% | 5200 g |
Working method | |
Kneading | 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 |
Kneading | Add sugar and salt Mix into a smooth and well developed dough |
Bulk proof | Approx. 15 minutes |
Scale | Dough pieces approx. 850 grams and rounding |
Dough proof | Approx. 30 minutes |
Moulding | Mould as a long loaf. Place the dough pieces into baking tins |
Final proof | Approx. 60 minutes |
Baking | Approx. 30 minutes at 230ºC |