White Tin Bread (EKO)
Ingredients

Flour | 100% | 10000 g |
EKO BVM | 2% | 200 g |
Fresh Yeast | 2% | 200 g |
Salt | 1,5% | 150 g |
Water approx. | 55% | 5500 g |
Working method | |
Kneading | Knead all ingredients into a smooth and well developed dough |
Dough temperature | Approx. 27°C |
Scale | Doug pieces approx. 900 gram and rounding |
Dough proof | Approx. 40 minutes |
Moulding | Mould as a long loaf. Place the dough pieces into baking tins |
Final proof | Approx. 70 minutes |
Baking | Approx. 30-35 minutes at 235°C |