White tin/toast bread
White tin/toast bread with FermenSon Prestige
Ingredients
- 10000 g - 100% Flour
- 300 g - 3% FermenSon Prestige
- 250 g - 2,5% Fresh yeast
- 122 g - 1,22% Salt
- 5600 g - 56% Water approx.
Working method
- Mix all ingredients into a smooth and well developed dough.
- Dough temperature should be approximately 26°C.
- Scale and create dough pieces of approximately 920 grams and rounding.
- Dough proofing for approximately 45 minutes.
- Mould as a long loaf. Place the dough pieces into the baking tins.
- Final proofing for approximately 80 minutes.
- Baking for approximately 35 minutes at 240°C.