White Tin Bread using Sonneveld Proson Top Line CL
Method
Kneading: Knead all ingredients into a smooth and well developed dough
Dough temperature: Approx. 27°C
Scale: Dough pieces approx. 900 gram and rounding
Dough proof: Approx. 40 minutes
Moulding: Mould as a long loaf. Place the dough pieces into baking tins
Final proof: Approx. 70 minutes
Baking: Approx. 30-35 minutes at 235°C
Ingredients
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to Add/Remove item to your Shopping List- 16.000 kg 35 lbs 4 oz kg Carr's Strong Flour 16kg
- 0.480 kg 1 lbs 1 oz kg Proson Top Line CL
- 0.320 kg 0 lbs 11 oz kg AB Mauri Pinnacle Baker's Yeast
- 0.240 kg 0 lbs 8 oz kg Salt
- 9.280 L 38.976 cups Water
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