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White Tin Bread - Sonplus Scorpison V2-1 and Crumb Soft

Ingredients

  • 10000 g - 100% Flour
  • 300 g - 3% Fresh Yeast
  • 200 g - 2% Sugar
  • 150 g - 1.5% Salt
  • 100 g - 1% Sonplus Scorpison V2-1
  • 5700 g - 57% Water approx.

Working method

  • Mix all ingredients into a smooth and well developed dough
  • Dough temperature: approx. 27ºC
  • Scale: Dough pieces approx. 800 grams and rounding
  • Dough proof: Approx. 15 minutes
  • Mould as a long loaf Place the dough pieces into baking tins
  • Final proof: Approx. 70 minutes
  • Baking: approx. 35 minutes at 230ºC