Keyword search:
Find recipe:
Find recipe:
-
Tin bread (open & closed)
-
Bloomers
-
Crispy bread (rolls)
-
Soft rolls and buns
-
Viennoiserie
-
Breads of the world
-
Sonneveld specialties
-
Bread snacks
-
Pre-ferment
-
Fruit breads
-
Pastry / Cakes
-
Clean Label
Find recipes by product:
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 |
