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Maize Tinbread
Ingredients
| Flour | 50% | 5000 g |
| Vitason Mais (maize) 50% » | 50% | 5000 g |
| Fresh Yeast | 2% | 200 g |
| Water approx. | 56% | 5600 g |
| Working method | |
| Kneading | Mix all ingredients in to a well developed dough |
| Dough temperature | Approx. 26ºC |
| Scale | Approx. 900 grams |
| Intermediair proof | Approx. 40 minutes |
| Moulding | As a tinbread |
| Final proof | Approx. 65 minutes |
| Cutting | Cutting before baking |
| Baking | Approx. 35 minutes at 230ºC with steam |
