Keyword search:
Find recipe:
Find recipe:
-
Tin bread (open & closed)
-
Crispy bread (rolls)
-
Bloomers
-
Soft rolls and buns
-
Viennoiserie
-
Breads of the world
-
Sonneveld specialties
-
Bread snacks
-
Pastry / Cakes
-
Pre-ferment
-
Fruit breads
-
Clean Label
Find recipes by product:
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 |
