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Ingredients

10kg
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500g
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500g
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500g
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350g
T & L Demerara Sugar 4x3kg (6067)
400ml
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200g
Salt
350g
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8l
Water

Method

Mixing time: 7 minutes, medium speed

Dough temperature: 27° C – 30° C

Bulk fermentation time: none

Scaling weight: 1.000 kg in toast bread tins

Intermediate proof: none

Processing: tin bread

Final proof: 60 – 90 minutes

Baking temperature: 240° C, dropping to 200° C, giving steam

Baking time: approx. 50 minutes

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