GRIZZLY - Tin bread

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Puratos ingredients

All ingredients

Bakers flour 32.000kg 100%
Water 18.240kg 57%
Yeast 0.750kg 2.3%
Salt 0.640kg 2%
Grizzly 0.480kg 1.5%

Recipe

Dough Temperature 26-28°C/79-82°F.

Mixing
Spiral 2 minute slow and 6-8 minutes fast. 
High speed 2.5 - 3 minutes.

Processing
Scale, mould round rest 10 minutes.
Mould, place in a greased tin.
Prove 35°C/95°F, 80% humidity for approximately 45-55 minutes.

Baking guide
Bake with initial steam.
Oven temperature approximately 230°C/445°F.
Baking time 30-40 minutes depending on size.
Open damper after 10 minutes.