White Tin Bread - Proson Wit Prestige (white)
Ingredients
- 10000 g - 100% Flour
- 300 g - 3% Proson Wit Prestige (white)
- 200 g - 2% Fresh Yeast
- 150 g - 1.5% Salt
- 5600 g - 56% 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. 40 minutes
- Mould as a long loaf. Place the dough pieces into baking tins
- Final proof: Approx. 75 minutes
- Baking: Approx. 35-40 minutes at 235°C
