Pain Blanc Tradition | Sonneveld
Create an airy, long loaf from a well-developed dough rested for 12 hours. Bake for 50 minutes at 240°C with a touch of rye flour for a delicious result.
Ingredients
- 10000 g - 100% T65)
- 220 g - 2.2% Salt
- 100 g - 1% Proson Krokant Malt (crusty malt)
- 70 g - 0.7% Fresh Yeast
- 7000 g - 70% Water approx.
- 500 g - 5% Rye Flour
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