ingredients

3.000g	BROWN BREAD 30
7.000g	Wheat flour
800g	Margarine
400g	Sugar
200g	Salt
50g	BREAD STAR
350g	Yeast, fresh
5.500g	Water, approx.

processing

Mix a dough with all ingredients.

Yield: 23 pieces a 750 g
Method:
Mixing time: 3 minutes slow + 6 minutes fast
Dough temperature: approx. 26°C
Dough resting time: 20 minutes
Scaling weight: 750 g

After the resting time, scale dough pieces of 750 g (Size for tins: 11cm x 11cm x 25cm) and mould round, then long and place in tins and prove.

Scaling weight: 0,750 kg
Proving time: 35 – 45 minutes at 30 °C and 70% rel. humidity.

Close tins with lid and bake. Keep damper closed.

Baking temperature: 220 °C falling to 190 °C
Baking time: 40 – 45 minutes