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Brown Tin Bread Sonlution

Ingredients

  • 8000 g - 50% Flour
  • 8000 g - 50% Wholemeal
  • 320 g - 2% Fresh Yeast
  • 160 g - 1% Sonlution Brown
  • 9280 g - 58% Water approx.

Working method

  • Knead all ingredients into a smooth and well developed dough
  • Dough temperature: approx. 27°C
  • Scale: Dough pieces approx. 900 gram and rounding
  • Dough proof: Approx. 40 minutes
  • Final proof: Approx. 70 minutes
  • Baking: Approx. 35-40 minutes at 240°C
  • Mould as a long loaf. Place the dough pieces into baking tins