White Tin Bread Topline (+ Wheat Sour)
Ingredients
- 16000 g - 100% Flour
- 800 g - 5% Wheat Sour
- 480 g - 3% Proson Top Line CL
- 320 g - 2% Fresh Yeast
- 240 g - 1.5% Salt
- 8800 g - 55% Water approx.
Working method
- Knead all ingredients into a smooth and well developed dough
- Dough temperature: approx. 27°C
- Scale: Dough pieces approx. 900 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. 30-35 minutes at 235°C
