Egg Tin Bread
Ingredients
- 10000 g - 100% Flour
- 600 g - 6% Sonplus Melk 'S' (milk)
- 550 g - 5.5% Melis Sugar
- 150 g - 1.5% Salt
- 850 g - 8.5% Eggs
- 5200 g - 52% Water approx..
Working method
- Mix the flour, Milk Sonplus S, yeast, eggs and water into a smooth and developed dough
- Dough temperature: approx. 26ºC
- Bowl proof: Approx. 15 minutes
- Add sugar and salt Mix into a smooth and well developed dough
- Bulk proof: Approx. 15 minutes
- Dough pieces approx. 850 grams and rounding
- Dough proof: Approx. 30 minutes
- Mould as a long loaf. Place the dough pieces into baking tins
- Final proof: Approx. 60 minutes
- Baking: Approx. 30 minutes at 230ºC
| CreationS premixes are to be dosed between 10% and 40% The higher the dose, the more tender the bread, the richer the filling and the darker the crumb color
