Rustic Malt White Bread
Ingredients

Flour | 100% | 10000 g |
Salt | 1.8% | 180 g |
Yeast | 2% | 200 g |
Proson Wit Royal (white) » | 2% | 200 g |
Proson Bruin Royal (brown) » | 1% | 100 g |
Water Approx. | 56% | 5600 g |
Working method | |
Kneading | Mix all ingredients into a well developed dough |
Dough temperature | Approx. 27°C |
Scale | Approx. 450 or 900 grams |
Bowl proof | Approx. 30 minutes |
Moulding | Mould as a bloomer |
Final proof | Approx. 70 minutes |
Baking | Approx. 30-35 minutes at 235°C, with one pulse steam |