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White Tin Bread

Ingredients

Flour 100% 10000 g
Salt 1.8% 180 g
Yeast 2% 200 g
Proson Wit Prestige (white) » 3% 300 g
Water approx. 55% 5500 g
Working method
Baking Approx. 30-35 minutes at 235°C
Kneading Mix all ingredients into a well developed dough
Dough temperature Approx. 27°C
Scale Approx. 900 grams
Bowl proof Approx. 40 minutes
Moulding Mould as a tin bread
Final proof Approx. 70 minutes
BRC Halal Kosher RSPO Skal

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