White Tin Bread (Reduced Salt)
Ingredients
- 10000 g - 100% Flour
- 300 g - 3% Sonplus Wit (white)
- 200 g - 2% Yeast
- 100 g - 1% Proson Taste (salt reduction)
- 100 g - 1% Salt
- 5400 g - 54% Water approx.
Working method
- Knead all ingredients into a smooth and well developed dough
- Dough temperature: approx. 27ºC
- Scale: Dough pieces approx. 890 gram 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. 35 minutes at 235ºC
By adding 1% of the Proson Taste, the salt dossage can be reduced to 25%. If the salt in your final product is reduced by more than 33%, then your product can be nammed as 'reduced salt' bread.
