White Tin Bread (QS Witte Mik)
White tin bread based on QS Witte Mik (White Bread)
Servings 0
Ingredients
- 10000 g - 100% Flour
- 400 g - 4% QS WITTE MIK (WHITE BREAD)
- 200 g - 2% Fresh Yeast
- 150 g - 1.5% Salt
- 5500 g - 55% Water Approx.
Working method
- Mix all ingredients into a smooth and well developed dough
- Dough temperature: approx. 27ºC
- Scale: Dough pieces approx. 900 grams and rounding
- Dough proof: Approx. 45 minutes
- Mould as a long loaf Place the dough pieces into baking tins
- Final proof: Approx. 60 minutes
- Baking: approx. 35 minutes at 235ºC