White Tin Bread and Bloomers
White Tin Bread and Bloomers
Recipe
| Group | Weight / Volume | Unit | Product |
|---|---|---|---|
| Flour (Bakers) | 10 | 000 | 100 |
| Gamma GP | 050 | 0.5 | |
| Yeast | 300 | 3 | |
| Salt | 150 | 1.5 | |
| Bread fat | 200 | 2 | |
| Sugar | 100 | 1 | |
| Water | 5 | 800 | 58 |
Preparation
Method:
- Mix all ingredients for 2 minutes slow speed and 6 minutes fast speed using a spiral mixer. Mix into a well-developed dough
- Scale as required
- Intermediate proof: 10 minutes
- Final proof: 50 - 55 minutes
- Proof temperature: 36°C
- Relative humidity: 85%
- Bake temperature: 220°C
- Bake time: 28/30 minutes for small and 40/45 minutes for large
- Bake with steam
Baker's tip:
- Adjust water and proof times for local conditions and flour type
