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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 |
