Brown Tin Bread
Brown Tin Bread based on Sonlution
Ingredients
- 8000 g - 50% Flour
- 8000 g - 50% Wholemeal
- 320 g - 2% Fresh yeast
- 160 g - 1% Sonlution Brown
- 9280 g - 58% Water approx.
Working method
- Knead all ingredients into a smooth and well developed dough.
- Dough temperature: approx. 27°C.
- Scale: dough pieces approx. 900 gram 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.
- Baking: approx. 35-40 minutes at 240°C.
