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.