White Tin Bread
Ingredients

Flour | 100% | 10000 g |
Proson Wit Prestige (white) » | 3% | 300 g |
Fresh Yeast | 2% | 200 g |
Salt | 1,5% | 150 g |
Water approx. | 56% | 5600 g |
Working method | |
Kneading | Knead all ingredients into a smooth and well developed dough |
Dough temperature | Approx. 27°C |
Scale | Dough pieces approx. 900 gram and rounding |
Dough proof | Approx. 40 minutes |
Moulding | Mould as a long loaf. Place the dough pieces into baking tins |
Final proof | Approx. 75 minutes |
Baking | Approx. 35-40 minutes at 235°C |