White Tin Bread (Proson Topline)
Pieces
Ingredients
- 10000 g - 100% Flour
- 300 g - 3% Proson Top Line CL
- 200 g - 2% Fresh Yeast
- 150 g - 1.5% Salt
- 5700 g - 57% 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
- First proof approx. 40 minutes
- Mould as long loafs and place the dough pieces into baking tins
- Final proof approx. 70 minutes
- Baking approx. 30-35 minutes at 235°C
