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Wholemeal Tin Bread - Sonplus CL

Ingredients

  • 10000 g - 100% Wholemeal flour
  • 100 g - 1% Sonplus CL
  • 200 g - 2% Fresh Yeast
  • 150 g - 1.5% Salt
  • 6500 g - 65% Water approx.

Working method

  • Knead all ingredients into a smooth and well developed dough
  • Dough temperature: approx. 27ºC
  • Scale: Dough pieces approx. 955 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. 40 minutes at 240ºC
| Wholemeal Tin Bread baked with Proson Volkoren has an even oven spring, an attractive malt aroma and a fine, reddish-brown crumb colour. In addition, wholemeal bread baked with Proson Volkoren is excellent for freezing. The bread does not dry out and will not crumble.