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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 |
