Brunch Bread
Brunch Bread based on Proson Luxe Naturel
Ingredients
- 10000 g - 100% Flour (High-protein)
- 1500 g - 15% Proson Luxe Naturel
- 500 g - 5% Fresh yeast
- 150 g - 1.5% Salt
- 5400 g - 54% Water approx.
Working method
- Mix all ingredients into a smooth and well developed dough.
- Dough temperature: approx. 26°C.
- Scale: approx. 1700 grams (30 pieces).
- Dough proof: approx. 15 minutes.
- Divide, round up and place 6 dough pieces in a small (low) baking tin.
- Final proof: approx. 75 minutes.
- Baking: approx. 10 minutes at 250-260°C.