Tin Loaf
Tin Loaf
Recipe
| Group | Weight / Volume | Unit | Product |
|---|---|---|---|
| Flour (bakers) | 32 | 000 | 100 |
| Exakt Soft 5% | 1 | 600 | 5 |
| Yeast | 1 | 000 | 3.125 |
| Water | 17 | 920 | 56 |
Preparation
Method:
- Mix 2 minutes slow speed and 8 minutes fast speed using spiral
- Dough temperature: 26°C - 27°C
- Intermediate proof: 10 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