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// Home / Recipes / Burgundy Coarse Multigrain Loaf

Burgundy Coarse Multigrain Loaf

Ingredients

Flour 50% 5000 g
Vitason Bourgondisch Grof (Burgundian Coarse) » 50% 5000 g
Fresh Yeast 2% 200 g
Water approx. 50% 5000 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 26ºC
Scale Dough pieces approx. 850 grams and rounding
Dough proof Approx. 40 minutes
Moulding Mould as a long loaf Place the dough pieces on a with rice flour prepared inserter or baking sheets
Final proof Approx. 60-70 minutes
Decorating Just before baking sprinkle with rye flour and incise as desired
Baking Approx. 45 minutes at 220-230ºC with steam
BRC Halal Kosher RSPO Skal

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