Bread Bulge

Ingredients

Flour	50%	5000 g
Vitason Multigranen (multigrain) 50% »	50%	5000 g
Fresh Yeast	2.5%	250 g
Water approx.	52%	5200 g
Decoration
Sesame	%	g
sunflower	%	g

Working method
Kneading	Mix all in gredients in to a well developed dough
Dough temperature	Approx. 26ºC
Scale	Approx. 450 grams
Intermediair proof	Approx. 35 minutes
Moulding	As a tinbread
Decorating	Decorate the dough with sesame and sunflower
Final proof	Approx. 65 minutes
Cutting	Cutting before baking
Baking	Approx. 35 minutes at 230ºC with steam