Wholemeal Tin Bread
Ingredients

Wholemeal flour | 100% | 10000 g |
Proson Volkoren (wholemeal) » | 4-8 % | 400-800 g |
Fresh Yeast | 2% | 200 g |
Salt | 1,5% | 150 g |
Water approx. | 65% | 6500 g |
Working method | |
Kneading | Knead all ingredients into a smooth and well developed dough |
Dough temperature | Approx. 27ºC |
Scale | Dough pieces approx. 950 gram and rounding |
Dough proof | Approx. 40 minutes |
Moulding | Mould as a long loaf. Place the dough pieces into banking tins |
Final proof | Approx. 70 minutes |
Baking | Approx. 40 minutes at 240ºC |