Burgundy White Bread

Ingredients

  • 10000 g - 100% Flour
  • 180 g - 1.8% Salt
  • 200 g - 2% Yeast
  • 600 g - 6% Proson Wit Bourgondy (white)
  • 5500 g - 55% Water approx.

Working method

  • Mix all ingredients into a well developed dough
  • Dough temperature: approx. 27°C
  • Scale: approx. 900 grams
  • Dough proof: Approx. 30 minutes
  • Mould as a bloomer
  • Final proof: Approx. 70 minutes
  • Baking: approx. 30-35 minutes at 235°C, with one pulse steam