Rustic Corn Loaf

Ingredients

Flour (high-protein)	75%	7500 g
Vitason Korenmout (wheat malt) 25% »	25%	2500 g
Fresh Yeast	2%	200 g
Water approx.	58%	5800 g

Working method
Kneading	Mix all ingredients into smooth and a well developed dough
Dough temperature	Approx. 27ºC.
Scale	Dough pieces approx. 900 gram and rounding
Dough proof	Approx. 40 minuten
Moulding	Mould as a round loaf. Place the dough pieces on a with rice flour prepared insterter or baking sheets
Decorating	Decorate if desired with wheat bran
Final proof	Approx. 70 minutes
Baking	Approx. 40 minutes at 230ºC with steam