White Tin Bread - Crème de Luxe
Ingredients
- 10000 g - 100% Flour
- 400-500 g - 4-5% Crème de Luxe
- 150 g - 1.5% Salt
- 200 g - 2% Fresh Yeast
- 5500 g - 55% Water Approx.
Working method
- 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. 25 minutes
- Mould as a long loaf Place the dough pieces into baking tins
- Final proof: Approx. 70 minutes
- Baking: approx. 40 minutes at 240ºC. After approx. 30 minutes 230ºC and open the steam slide
