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White Tin Bread using Sonneveld Proson Top Line CL

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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. 900 gram and rounding

  • Dough proof: Approx. 40 minutes

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

  • Final proof: Approx. 70 minutes

  • Baking: Approx. 30-35 minutes at 235°C

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Ingredients

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