Brown Tin Bread (Belgian) - Crème Supersoft Bruin (brown bread)
Ingredients
- 5000 g - 50% Flour
- 5000 g - 50% Wholemeal
- 200 g - 2% Crème Supersoft Bruin (brown bread)
- 5800 g - 58% Water approx.
Working method
- Mix all ingredients into a smooth and well developed dough
- Dough temperature: approx. 24°C
- Scale: Dough pieces approx. 910 grams and rounding
- Dough proof: Approx. 20 minutes
- Final proof: Approx. 80 minutes
- Baking: Approx. 40-45 minutes at 230ºC with steam
- Mould as a long loaf Place the dough pieces into baking tins
