White Tin Bread Topline (+ Wheat Sour)
Ingredients

Flour | 100% | 16000 g |
Wheat Sour | 5% | 800 g |
Proson Top Line CL » | 3% | 480 g |
Fresh Yeast | 2% | 320 g |
Salt | 1,5% | 240 g |
Water approx. | 55% | 8800 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. 70 minutes |
Baking | Approx. 30-35 minutes at 235°C |