Ingredients
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5 kg 11 lbs 0 oz kg Carr's Brown Flour 16kg
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5 kg 11 lbs 0 oz kg Wholemeal
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0.2 kg 0 lbs 7 oz kg AB Mauri Pinnacle Baker's Yeast
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0.15 kg 0 lbs 5 oz kg Salt
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0.1 kg 0 lbs 4 oz kg Sonneveld Sonplus CL Powder Improver
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5.8 L 24.36 cups Water
Brown Tin Bread using Sonneveld Sonplus CL Powder Improver
Method
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Kneading: Knead all ingredients into a smooth and well developed dough
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Dough temperature: Approx. 27°C
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Scale: Dough pieces approx. 910 grams and rounding
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Dough proof: Approx. 40 minutes
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Moulding: Mould as a long loaf. Place the dough pieces in baking tins
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Final proof: Approx. 70 minutes
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Baking: Approx. 35-40 minutes at 240°C
