Brown Loaf
Ingredients
- 10000 g - 100% Wheat flour (50/50)
- 300 g - 3% Sonplus Bruin (Brown)
- 200 g - 2% Yeast
- 5700-5900 g - 57-59% Water approx.
Working method
- Mix all ingredients into a well developed dough.
- Dough temperature: approx. 27°C.
- Scale: approx. 910 grams.
- Intermediair proof: approx. 40 minutes and mould like loaf.
- Final proof: approx. 70 minutes.
- Baking: approx. 35-40 minutes at 240°C.