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White Sourdough Tin Bread


Flour 100% 10000 g
Sonextra Zuurdesempoeder (Sourdough) » 4% 400 g
Sonplus Wit (white) » 3% 300 g
Fresh Yeast 2% 200 g
Salt 1,5% 150 g
Water approx. 55% 5500 g
Working method
Kneading Knead all ingredients into a smooth and well developed dough
Dough temperature Approx. 27ºC
Scale Dough pieces approx. 880 gram and rounding
Dough proof Approx. 40 minutes
Moulding Mould as a long loaf. Place the dough pieces in the baking tins
Final proof Approx. 70 minutes
Baking Approx. 35 minutes at 235ºC
BRC Halal Kosher RSPO Skal

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