White Tin Bread (Belgian)

Ingredients

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