White Tin Bread (Belgian)
Ingredients

Flour | 100% | 10000 g |
Crème Royal | 3% | 300 g |
Fresh Yeast | 2% | 200 g |
Salt | 1,7% | 170 g |
Water approx. | 55% | 5500 g |
Working method | |
Kneading | Mix all ingredients into a smooth and well developed dough |
Dough temperature | Approx. 27ºC |
Scale | Dough pieces of approx. 900 grams and rounding |
Bowl proof | Approx. 25 minutes |
Moulding | Mould as a long loaf Place the dough pieces into (square) baking tins |
Final proof | Approx. 70 minutes |
Baking | Approx. 30 minutes at 240ºC Open the steam slide during the last 15 minutes |