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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 |
