Brown Tin Bread
Brown Tin Bread based on FermenSon Prestige
Ingredients
- 5000 g - 50% Flour
- 5000 g - 50% Wholemeal
- 200 g - 2% FermenSon Prestige
- 6000 g - 60% 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. 35 minutes at 235°C with steam.
