White Tin Loaf
White Tin Loaf
Recipe
Group | Weight / Volume | Unit | Product |
---|---|---|---|
Flour (bakers) | 32 | 000 | 100 |
Gamma | 0 | 240 | 0.75 |
Yeast | 1 | 000 | 3.12 |
Salt | 0 | 640 | 2 |
Water | 17 | 600 | 55 |
Preparation
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