Brown Tin Bread
Brown Tin Bread based on FermenSon Prestige
- 5000 g - 50% Flour
- 5000 g - 50% Wholemeal
- 200 g - 2% FermenSon Prestige
- 6000 g - 60% Water approx.
Knead all ingredients into a smooth and well developed dough.
Dough temperature: approx. 26°C.
Scale: dough pieces approx. 920 grams and rounding.
Dough proof: approx. 40 minutes.
Mould as a long loaf and place the dough pieces into baking tins.
Final proof: approx. 70 minutes.
Incise before baking as desired.
Baking: approx. 35 minutes at 235°C with steam.