Brown Tin Bread - Crème Maltoson
Ingredients
- 5000 g - 50% Flour
- 5000 g - 50% Wholemeal
- 300 g - 3 % Crème Maltoson
- 200 g - 2% Fresh Yeast
- 150 g - 1.5% Salt
- 5800 g - 58% Water approx.
Working method
- Mix all ingredients into a smooth and well developed dough
- Dough temperature: approx. 27ºC
- Scale: Dough pieces approx. 910 grams and rounding
- Dough proof: Approx. 40 minutes
- Final proof: Approx. 70 minutes
- Baking: Approx. 35-40 minutes at 240ºC
- Mould as a long loaf Place the dough pieces in baking tins
