Ingredients
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16 kg 35 lbs 4 oz kg Carr's Strong Flour 16kg
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0.48 kg 1 lbs 1 oz kg Sonneveld Proson Top Line CL
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0.32 kg 0 lbs 11 oz kg AB Mauri Pinnacle Baker's Yeast
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0.24 kg 0 lbs 8 oz kg Salt
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9.28 L 38.976 cups Water
White Tin Bread using Sonneveld Proson Top Line CL
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. 900 gram 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 into baking tins
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Final proof: Approx. 70 minutes
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Baking: Approx. 30-35 minutes at 235°C
