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Multiseed Bread using Sonneveld Multiseed Bread Conc

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Method

  • Kneading: Mixing time approx. 2 minutes slow and 6 minutes fast, till well developed

  • Dough temperature: Approx. 25-27°C

  • Scale: Approx. 460 grams for Loaf and 70 grams for Rolls

  • Intermediair proof: Approx. 10-15 minutes

  • Moulding:

    • Loafs: Mould up rounds and place in a baking tin
    • Rolls: Mould into rounds and place on a baking tray
  • Final proof: Approx 65-70 minutes

  • Baking:

    • Loafs: Approx. 34 minutes at 240°C
    • Rolls: Approx. 13 minutes at 250°C
Sonneveld Multiseed

Ingredients

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