My Sonneveld
Register Log in 

Log in

// Home / Recipes / White Hedgehog (UK)

White Hedgehog (UK)

Ingredients

Flour 100% 10000 g
Sonplus Wit (white) » 3% 300 g
Fresh Yeast 2% 200 g
Salt 1,8% 180 g
Water approx. 53-55% 5300-5500 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 27ºC
Scale Dough pieces approx. 900 grams and rounding
Dough proof Approx. 40 minutes
Final proof Approx. 70 minutes.
Moulding Mould as a long loaf Place the dough pieces on baking sheets
Cutting Cut as showed on the photo
Baking Approx. 30-35 minutes at 235ºC
BRC Halal Kosher RSPO Skal

This website uses cookies. Why? Click here for more information. Close