White Butter Tin Bread - Proson Luxe au Beurre
Ingredients
- 10000 g - 100% Flour
- 500-1000 g - 5-10% Proson Luxe au Beurre
- 200 g - 2% Fresh Yeast
- 150 g - 1.5% Salt
- 5600 g - 56% Water approx.
Working method
- Mix all ingredients in to a smooth and well developed dough
- Dough temperature: approx. 27ºC
- Scale: Dough pieces aApprox. 900 grams and rounding
- Dough proof: Approx. 40 minutes
- Mould as a long loaf Place the dough pieces into baking tins
- Final proof: Approx. 70 minutes
- Baking: Approx. 30-35 minutes at 235ºC
