White Tin Bread (FermenSon Prestige)
Ingredients
- 10000 g - 100% Flour
- 200 g - 2% FermenSon Prestige
- 122 g - 1.22% Salt
- 5700 g - 57% Water approx.
Working method
- Knead all ingredients into a smooth and well developed dough
- Dough temperature: approx. 26°C
- Scale: Dough pieces approx. 920 grams and rounding
- Dough proof: Approx. 40 minutes
- Mould as a long loaf and place the dough pieces into baking tins
- Final proof: Approx. 70 minutes
- Incise before baking as desired
- Baking: approx. 30 minutes at 235°C with steam
