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White Tin Bread (Belgian)


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
BRC Halal Kosher RSPO Skal

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