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Wheat Maize Tin Bread
Ingredients
| Wholemeal | 50 % | 5000 g |
| Vitason Mais (maize) 50% » | 50 % | 5000 g |
| Fresh Yeast | 2.5 % | 250 g |
| Water approx. | 60 % | 6000 g |
| Decoration | ||
| Mais grids | 2.5% | 250 g |
| Wheat Bran | 2.5% | 250 g |
| Working method | |
| Kneading | Mix all ingredients into a smooth and well developed dough |
| Dough temperature | Approx. 26ºC |
| Scale | Dough pieces approx. 910 grams and rounding |
| Dough proof | Approx. 40 minutes |
| Moulding | Mould as a long loaf, decorate with mixture of semolina and wheat bran. Place the dough pieces into baking tins |
| Final proof | Approx. 70 minutes |
| Decorating | Approx. 10 before baking ct the bread with scissors |
| Baking | Approx. 40 minutes at 230ºC with steam |
| Baking in rotation oven | Approx. 40 minutes at 210ºC with steam |
