Tin Loaf

Ingredients Kg Grams %
flour (bakers) 32 000 100
Exakt Soft 10% 3 200 10
Yeast 1 000 3.125
Water 17 920 56

Method:

  • Mix 2 minutes slow speed and 6 minutes fast speed using spiral
  • Dough temperature: 25°C - 27°C
  • Intermediate proof: 5 minutes
  • Scale at 480g
  • Final proof: 45 - 50 minutes
  • Proof temperature: 30°C
  • Relative humidity: 85% RH
  • Bake temperature: 230°C (490°F)
  • Bake time: 28 - 33 minutes
  • Bake with steam