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Brown Tin Bread using Sonneveld Sonplus CL Powder Improver

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Method

  • Kneading: Knead all ingredients into a smooth and well developed dough

  • Dough temperature: Approx. 27°C

  • Scale: Dough pieces approx. 910 grams and rounding

  • Dough proof: Approx. 40 minutes

  • Moulding: Mould as a long loaf. Place the dough pieces in baking tins

  • Final proof: Approx. 70 minutes

  • Baking: Approx. 35-40 minutes at 240°C

Brown Bread And Loaves

Ingredients

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