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White Tin Loaf

Ingredients Kg Grams %
Flour (bakers) 32 000 100
Gamma 0 240 0.75
Yeast 1 000 3.12
Salt 0 640 2
Water 17 600 55

Method:

  • Mix 2 minutes slow speed and 8 minutes fast speed using spiral. Mix into a well developed dough
  • Dough temperature: 26°C - 27°C
  • Scale at 480g
  • Intermediate proof: 10 minutes
  • Final mould
  • Final Proof: 50-55 minutes
  • Proof temperature: 30°C and relative humidity: 85%
  • Bake temperature: 232°C (450°F)
  • Bake time: 30 minutes
  • Bake with steam