Rustic White Bread
Ingredients
- 10000 g -100% Flour
- 180 g -1.8% Salt
- 200 g - 2% Yeast
- 300 g - 3% Proson Wit Bourgondy (white)
- 150 g - 1.5% Proson Wit Royal (white)
- 5600 g - 56% Water approx.
Working method
- Mix all ingredients into a well developed dough
- Dough temperature: approx. 27°C
- Scale: approx. 450 or 900 grams
- Bowl proof: Approx. 30 minutes
- Mould as a bloomer
- Final proof: Approx. 70 minutes
- Sprinkle with some rye flour
- Baking: Approx. 30-35 minutes at 235°C, with one pulse steam
