White Tin Bread
Ingredients

Flour | 100% | 10000 g |
QS Witte Mik (White Bread) » | 4% | 400 g |
Fresh Yeast | 2% | 200 g |
Salt | 1.5% | 150 g |
Water Approx. | 55% | 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. 45 minutes |
Moulding | Mould as a long loaf Place the dough pieces into baking tins |
Final proof | Approx. 60 minutes |
Baking | Approx. 35 minutes at 235ºC |