Burgundy White Bread
Burgundy White Bread based on Proson Wit Bourgondy (white)
Ingredients
- 10000 g - 100% Flour
- 600 g - 6% Proson Wit Bourgondy (white)
- 200 g - 2% Yeast
- 180 g - 1.8% Salt
- 5500 g - 55% Water approx.
Working method
- Mix all ingredients into a well developed dough.
- Dough temperature: approx. 27°C.
- Scale: approx. 900 grams.
- Dough proof: approx. 30 minutes.
- Mould as a bloomer.
- Final proof: approx. 70 minutes.
- Baking: approx. 30-35 minutes at 235°C, with one pulse steam.
