Brown Tin Bread
Brown Tin Bread based on Crème Supersoft and Sonextra Bruin (Sonextra brown)
Ingredients
- 5000 g - 50% Flour
- 5000 g - 50% Wholemeal
- 300 g - 3% Crème Supersoft
- 200 g - 2% Fresh yeast
- 150 g - 1.5% Salt
- 50 g - 0.5% Sonextra Bruin (Sonextra brown)
- 5800 g - 58% Water approx.
Working method
- Mix all ingredients into a smooth and well developed dough.
- Dough temperature: approx. 27ºC.
- Scale dough pieces approx. 910 grams and rounding.
- Dough proof: approx. 40 minutes.
- Mould as a long loaf and place the dough pieces in baking tins.
- Final proof: approx. 70 minutes.
- Baking: approx. 35-40 minutes at 240ºC.