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Wholemeal Tin Bread

Ingredients

Wholemeal flour 100% 10000 g
Sonplus Grof Volkoren (Wholemeal) » 4% 400 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 baking tins
Final proof Approx. 70 minutes
Baking Approx. 40 minutes at 240ºC with a little steam
BRC Halal Kosher RSPO Skal

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