Brunch Bread
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
- Final proof: Approx. 75 minutes
- Baking: Approx. 10 minutes at 250-260°C
- Divide and round up Place 6 dough pieces in a small (low) baking tin
