White Tin Bread (Frozen Dough Process)
Ingredients
- 10000 g - 100% Flour
- 300 g - 3% Proson Wit Royal (white)
- 200 g - 2% Fresh Yeast
- 150 g - 1.5% Salt
- 5300-5500 g - 53-55% Water approx.
Working method
- Knead all ingredients into a smooth and well developed dough
- Dough temperature: approx. 27°C
- Scale: Dough pieces approx. 900 gram and rounding
- Dough proof: Approx. 20 minutes
- Mould as a long loaf. Place the dough pieces into baking tins
- Freeze as soon as possible
- Through dough retarding cabinet: Put the dough in the dough retarding process cabinet a day before baking. Turn on the big bread program of the cabinet Through the zero cabinet: Put the dough in the zero cabinet a day before baking. Warm up the dough gradually. Beware of the dehydrating
- Baking: approx. 35 minutes at 235°C
Dough store time maximal around 8 weeks
