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Burgundy White Bread
Ingredients
10000
g - 100%
Flour
180
g - 1.8%
Salt
200
g - 2%
Yeast
600
g - 6%
Proson Wit Bourgondy (white)
5500
g - 55%
Water approx.
Working method
Mix all ingredients into a well developed dough
Dough temperature: approx. 27°C
Scale: approx. 900 grams
Dough proof: Approx. 30 minutes
Mould as a bloomer
Final proof: Approx. 70 minutes
Baking: approx. 30-35 minutes at 235°C, with one pulse steam