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White Tin Bread (Frozen Dough Process)
Ingredients
| Flour | 100% | 10000 g |
| Proson Wit Royal (white) » | 3% | 300 g |
| Fresh Yeast | 2% | 200 g |
| Salt | 1,5% | 150 g |
| Proson Freeze » | 0,5 - 1% | 50 - 100 g |
| Water approx. | 53-55% | 5300-5500 g |
| Working method | |
| Kneading | Knead all ingredients into a smooth and well developed dough |
| Dough temperature | Approx. 27°C |
| Scale | Dough pieces approx. 900 gram and rounding |
| Dough proof | Approx. 20 minutes |
| Moulding | Mould as a long loaf. Place the dough pieces into baking tins |
| Freeze | Freeze as soon as possible |
| Heating | Through dough retarding cabinet: Put the dough in the dough retarding process cabinet a day before baking. Turn on the big bread program of the cabinet Through the zero cabinet: Put the dough in the zero cabinet a day before baking. Warm up the dough gradually. Beware of the dehydrating |
| Baking | Approx. 35 minutes at 235°C |
| Extra information | |
| Remarks | Dough store time maximal around 8 weeks |
