Brown Tin bread
Brown Tin bread based on Sonplus Bruin (Brown)
Ingredients
- 5000 g - 50% Flour
- 5000 g - 50% Wholemeal
- 300 g - 3% Sonplus Bruin (Brown)
- 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. 27°C.
- Scale: dough pieces approx. 910 grams and rounding.
- Dough proof: approx. 40 minutes.
- Mould as a long loaf.
- Final proof: approx. 70 minutes.
- Baking: approx. 35-40 minutes at 240°C.
