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White Tin Bread Sonextra Sustain


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
BRC Halal Kosher RSPO Skal

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