My Sonneveld
Register Log in 

Log in

// Home / Recipes / White Tin Bread

White Tin Bread


Flour 100% 10000 g
Fresh Yeast 3% 300 g
Sugar 2% 200 g
Salt 1.5% 150 g
Shortening 1% 100 g
Sonplus Toast Export » 0.5% 5 g
Water approx. 57% 5700 g
Working method
Mixing Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 27ºC
Dividing Dough pieces approx. 800 grams and rounding
Dough proof Approx. 15 minutes
Moulding Mould as a long loaf Place the dough pieces into baking tins
Final proof Approx. 70 minutes
Baking Approx. 35 minutes at 230ºC
BRC Halal Kosher RSPO Skal

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