White Tin Bread - Sonplus Scorpison V2-1 and Shortening
Ingredients
- 10000 g - 100% Flour
- 400 g - 4% Shortening
- 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
