White Tin Bread Sonextra Sustain

Name: White Tin Bread Sonextra Sustain
Ingredients: 10000 g - 100% Flour; 2000 g - 20% Sourdough Sustain; 300 g - 3% Fresh Yeast; 200 g - 2% Salt; 100 g - 1% Sonplus Scorpison V2-1; 4000-4500 g - 40-45% Water approx.; 1000 g - 100% Old White Bread (shredded)

Ingredients

10000 g - 100% Flour
2000 g - 20% Sourdough Sustain
300 g - 3% Fresh Yeast
200 g - 2% Salt
100 g - 1% Sonplus Scorpison V2-1
4000-4500 g - 40-45% Water approx.

Sourdough Sustain:

1000 g - 100% Old White Bread (shredded)

Working method

Sourdough fermentation: Mix the old bread (shredded), Sonextra Sustain and water Heat the sourdough to 30ºC and stir for 12 hours by 30ºC Leave the sourdough to cool to 4ºC, until use
After these 12 hour, or later, mix all ingredients into a well developed dough
Dough temperature: approx. 27ºC
Dough pieces approx. 800 grams and rounding
Dough proof: Approx. 20 minutes
Mould as a long loaf an place the dough pieces into (toast) baking tins
Final proof: Approx. 70-80 minutes
Baking: approx. 30-35 minutes at 230ºC

White Tin Bread Sonextra Sustain

Ingredients

Sourdough Sustain:

Working method

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