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White Tin Bread Sonlution

Ingredients

  • 16000 g - 100% Flour
  • 320 g - 2% Fresh Yeast
  • 160 g - 1% Sonlution White
  • 8800 g - 55% Water approx.

Working method

  • 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. 40 minutes
  • Mould as a long loaf. Place the dough pieces into baking tins
  • Final proof: Approx. 70 minutes
  • Baking: Approx. 30-35 minutes at 235°C