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
