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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
BRC Halal Kosher RSPO Skal

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