Brown Tin Bread 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
- Final proof: Approx. 70 minutes
- Baking: Approx. 35-40 minutes at 240°C
- Mould as a long loaf. Place the dough pieces into baking tins
