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White Tin Bread and Bloomers

White Tin Bread and Bloomers
Ingredients Kg Grams %
Flour (Bakers) 10 000 100
Gamma GP 050 0.5
Yeast 300 3
Salt 150 1.5
Bread fat 200 2
Sugar 100 1
Water 5 800 58

Method:

  • Mix all ingredients for  2 minutes slow speed and 6 minutes fast speed using a spiral mixer. Mix into a well-developed dough
  • Scale as required
  • Intermediate proof: 10 minutes
  • Final proof: 50 - 55 minutes
  • Proof temperature: 36°C
  • Relative humidity: 85%
  • Bake temperature: 220°C
  • Bake time: 28/30 minutes for small and 40/45 minutes for large
  • Bake with steam

 

 

Baker's tip:

  • Adjust water and proof times for local conditions and flour type