White Tin Bread (Frozen Dough Process)


  • 10000 g - 100% Flour
  • 300 g - 3% Proson Wit Royal (white)
  • 200 g - 2% Fresh Yeast
  • 150 g - 1.5% Salt
  • 5300-5500 g - 53-55% 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. 20 minutes
  • Mould as a long loaf. Place the dough pieces into baking tins
  • Freeze as soon as possible
  • Through dough retarding cabinet: Put the dough in the dough retarding process cabinet a day before baking. Turn on the big bread program of the cabinet Through the zero cabinet: Put the dough in the zero cabinet a day before baking. Warm up the dough gradually. Beware of the dehydrating
  • Baking: approx. 35 minutes at 235°C
Dough store time maximal around 8 weeks