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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 |
