Brunch Bread

Brunch Bread based on Proson Luxe Naturel
Pieces 0

Ingredients

  • 10000 g - 100% Flour (High-protein)
  • 1500 g - 15% Proson Luxe Naturel
  • 500 g - 5% Fresh yeast
  • 150 g - 1.5% Salt
  • 5400 g - 54% Water approx.

Working method

  • Mix all ingredients into a smooth and well developed dough.
  • Dough temperature: approx. 26°C.
  • Scale: approx. 1700 grams (30 pieces).
  • Dough proof: approx. 15 minutes.
  • Divide, round up and place 6 dough pieces in a small (low) baking tin.
  • Final proof: approx. 75 minutes.
  • Baking: approx. 10 minutes at 250-260°C.