White Tin Bread (Sonplus Supersoft)
White Tin Bread based on Sonplus Supersoft
Ingredients
- 10.000 g – 100% Flour
- 5.300-5.500 g – 53-55% Water approx.
- 200-300 g – 2-3% SONPLUS SUPERSOFT
- 200 g – 2% Fresh yeast
- 170 g – 1,7% Salt
Working method
- Mix all ingredients into a smooth and well developed dough.
- Dough temperature approx. 26°C.
- Dough pieces approx. 450 grams and rounding.
- First proof approx. 40 minutes.
- Mould as a tin bread and place dough pieces into baking tins.
- Final proof approx. 70 minutes.
- Baking approx. 35-40 minutes at 260/220°C.
