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 |