Keyword search:
Find recipe:
Find recipe:
-
Tin bread (open & closed)
-
Bloomers
-
Crispy bread (rolls)
-
Soft rolls and buns
-
Viennoiserie
-
Breads of the world
-
Sonneveld specialties
-
Bread snacks
-
Fruit breads
-
Pastry / Cakes
-
Pre-ferment
-
Clean Label
Find recipes by product:
White Tin Bread Sonextra Sustain
Ingredients
| Flour | 100% | 10000 g |
| Sourdough Sustain | 20% | 2000 g |
| Fresh Yeast | 3% | 300 g |
| Salt | 2% | 200 g |
| Sonplus Scorpison V2-1 » | 1% | 100 g |
| Water approx. | 40-45% | 4000-4500 g |
| Sourdough Sustain | ||
| Old White Bread (shredded) | 100% | 1000 g |
| Sonextra Sustain » | 3.8% | 38 g |
| Water approx. | 115% | 1150 g |
| Working method | |
| Method | Sourdough fermentation: Mix the old bread (shredded), Sonextra Sustain and water Heat the sourdough to 30ºC and stir for 12 hours by 30ºC Leave the sourdough to cool to 4ºC, until use |
| Kneading | After these 12 hour, or later, mix all ingredients into a well developed dough |
| Dough temperature | Approx. 27ºC |
| Scale | Dough pieces approx. 800 grams and rounding |
| Dough proof | Approx. 20 minutes |
| Moulding | Mould as a long loaf an place the dough pieces into (toast) baking tins |
| Final proof | Approx. 70-80 minutes |
| Baking | Approx. 30-35 minutes at 230ºC |
