My Sonneveld
Register Log in 

Log in

// Home / Recipes / White Tin Bread Topline

White Tin Bread Topline


Flour 100% 16000 g
Proson Top Line CL » 3,125% 500 g
Fresh Yeast 3,5% 560 g
Salt 1,5% 240 g
Water approx. 58% 9280 g
Working method
Kneading Knead all ingredients into a smooth and well developed dough
Dough temperature Approx. 27°C
Scale Doug pieces approx. 900 gram and rounding
Dough proof Approx. 40 minutes
Moulding Mould as a long loaf. Place the dough pieces into baking tins
Final proof Approx. 50-60 minutes
Baking Approx. 30-35 minutes at 235°C
BRC Halal Kosher RSPO Skal

This website uses cookies. Why? Click here for more information. Close