White Tin Bread and Bloomers
White Tin Bread and Bloomers — a Zeelandia recipe. Uses Zeelandia Gamma GP Bread Improver 12.5 kg.
- mixing time (slow speed)
- 2 min
- mixing time (fast speed)
- 6 min
- intermediate proofing time
- 10 min
- final proofing time
- 50-55 min
- proofing temperature
- 36 °C
- proofing relative humidity
- 85 %
- baking temperature
- 220 °C
- baking time (small)
- 28-30 min
- baking time (large)
- 40-45 min
Ingredients
| Ingredient | Quantity | Baker's % |
|---|---|---|
| Flour (Bakers) | 10000 g | 100% |
| Zeelandia Gamma GP Bread Improver 12.5 kg | 50 g | 0.5% |
| Yeast | 300 g | 3% |
| Salt | 150 g | 1.5% |
| Bread fat | 200 g | 2% |
| Sugar | 100 g | 1% |
| Water | 5800 g | 58% |
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 at 220°C: 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.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.