Dark Multigrain Tin Bread (Sonbro DMG 25%)
Dark Multigrain Tin Bread based on Sonbro DMG 25%
Ingredients
- 7.500 g – 75% Flour
- 5.800 g – 58% Water approx.
- 2.500 g – 25% Sonbro DMG 25%
- 250 g – 2,5% Fresh yeast
Working method
- Mix all ingredients into a smooth and well developed dough.
- Dough temperature approx. 26ºC.
- Scale dough pieces approx. 895 grams and rounding.
- First proof: approx. 40 minutes.
- Mould as a long loaf and place the dough pieces into the baking tins.
- Final proof: approx. 70 minutes.
- Bake: approx. 40 minutes at 240°C with a bit steam.
