Burgundy White Loaf
Ingredients
- 10000 g - 100% Flour
- 200 g - 2% Fresh yeast
- 150 g - 1.5% Salt
- 5500 g - 55% Water approx.
Working method
- Mix all ingredients into a smooth and well developed dough.
- Dough temperature: approx. 27°C.
- Scale: dough pieces approx. 900 grams and rounding.
- Dough proof: approx. 30 minutes.
- Mould as a round or long loaf and place the dough pieces on a with rice flour prepared inserter or baking sheets.
- Final proof: approx. 70 minutes.
- Just before baking sprinkle with rye flour and incise if desired.
- Baking: approx. 30-35 minutes at 235°C with a little steam.
