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White Round Loaf (FermenSon Prestige)


Flour 100% 10000 g
Fresh Yeast 2,5% 250 g
FermenSon Prestige » 2% 200 g
Salt 1,22% 122 g
Water approx. 57% 5700 g
Working method
Kneading Knead all ingredients into a smooth and well developed dough
Dough temperature Approx. 26°C
Scale Scale dough pieces (920 grams for big loafs or 450 grams for small loafs) and rounding
Dough proof Approx. 40 minutes
Moulding Mould as desired, round shape, decorate even and place the dough pieces on with rice flour prepared inserters or baking sheets
Final proof Approx. 70 minutes
Decorating Just before baking dust with rye flour and incise as desired
Baking Approx. 35 minutes at 235°C with steam (small round loafs approx. 25 minutes)
BRC Halal Kosher RSPO Skal

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