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Ingredients
16kg
Carr's Strong Flour 16kg
480g
Sonneveld Proson Top Line CL
320g
AB Mauri Pinnacle Baker's Yeast
240g
Salt
9.28l
Water
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
