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White Tin Bread

Ingredients

Flour 100% 10000 g
Proson Wit Royal (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. 27°C
Scale Doug 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. 70 minutes
Baking Approx. 30-35 minutes at 235°C
BRC Halal Kosher RSPO Skal

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