White Butter Tin Bread
Ingredients

Flour | 100% | 10000 g |
Proson Luxe au Beurre » | 5-10% | 500-1000 g |
Fresh Yeast | 2% | 200 g |
Salt | 1,5% | 150 g |
Water approx. | 56% | 5600 g |
Working method | |
Kneading | Mix all ingredients in to a smooth and well developed dough |
Dough temperature | Approx. 27ºC |
Scale | Dough pieces aApprox. 900 grams and rounding |
Dough proof | Approx. 40 minutes |
Moulding | Mould as a long loaf Place the dough pieces into baking tins |
Final proof | Approx. 70 minutes |
Baking | Approx. 30-35 minutes at 235ºC |