Ingredients
350g
T & L Demerara Sugar 4x3kg (6067)
200g
Salt
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
