skip to main content

Searching...

Adobe Stock 118881566

Ingredients

Click Shopping List key to Add/Remove item to your Shopping List

White Tin Bread using Sonneveld Proson Top Line CL

Email Recipe         Download Recipe         Print Recipe

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

Delivery across
UK & Ireland