Tin Bread - Puratos

Ingredients

Method

Dough temperature 25°C +/- 2°C.
Spiral mixer 2 mins slow and 6 – 8 mins fast.
Conventional mixer 10 – 15 mins.
High speed mixer 2½ – 3 mins.
Scale as desired.
Mould round.
Intermediate proof 5 – 10 mins.
Mould by hand or through moulder, place into tins seam side down.
Prove at 30–35°C, 80 – 85% humidity.
Prove time approx. 50 – 60 mins.
Bake with steam at 220 – 230°C.
Open dampers half way through baking.
Baking time 30–35 mins depending on size.

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