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Field Tin Bread

Ingredients

Flour 75% 7500 g
Vitason Korenmout (wheat malt) 25% » 25% 2500 g
Fresh Yeast 2,5% 250 g
Water approx. 45% 4500 g
Granary » 15% 1500 g
Water to soak Granary 15% 1500 g
Decoration
Sonvlokken 5% 500 g
Working method
Soaking Pre-soak the Granary for approx. 30 minutes with lukewarm granary soak water
Kneading Mix all ingredients in to a smooth and well developed dough
Dough temperature Approx. 27ºC
Scale Dough pieces approx. 830 grams and rounding
Dough proof Approx. 40 minutes
Moulding Mould as a long loaf Decorate with Sonvlokken an place the dough pieces into baking tins
Final proof Approx. 75 minutes
Baking Approx. 35 minutes at 240ºC with steam
BRC Halal Kosher RSPO Skal

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