Tin Loaf
Tin Loaf
Recipe
Group | Weight / Volume | Unit | Product |
---|---|---|---|
flour (bakers) | 32 | 000 | 100 |
Exakt Soft 10% | 3 | 200 | 10 |
Yeast | 1 | 000 | 3.125 |
Water | 17 | 920 | 56 |
Preparation
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