White Hedgehog (UK)
Ingredients
- 10000 g - 100% Flour
- 300 g - 3% Sonplus Wit (white)
- 200 g - 2% Fresh Yeast
- 5300-5500 g - 53-55% Water approx.
Working method
- Mix all ingredients into a smooth and well developed dough
- Dough temperature: approx. 27ºC
- Scale: Dough pieces approx. 900 grams and rounding
- Dough proof: Approx. 40 minutes
- Mould as a long loaf Place the dough pieces on baking sheets
- Final proof: Approx. 70 minutes.
- Cut as showed on the photo
- Baking: approx. 30-35 minutes at 235ºC
