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Egg Tin Bread


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
BRC Halal Kosher RSPO Skal

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