Choirs Pesto Braided Knot

Ingredients

Wholemeal	37.5%	3750 g
Flour (High-protein)	37.5%	3750 g
Vitason Korenmout (wheat malt) 25% »	25%	2500 g
Fresh Yeast	2%	200 g
Pesto	2%	200 g
Water approx.	65%	6500 g

Working method
Kneading	Mix all ingredients in to a smooth and well developed dough
Dough temperature	Approx. 26ºC
Scale	Dough pieces approx. 475 gram and rounding
Dough proof	Approx. 50 minutes
Moulding	Mould with the baguette machine. Roll it and form a knot in the dough piece. Turn the dough upside down and sprinkle with rye flour and let it rise in an Oberlander bowl
Final proof	Total approx. 75 minutes. After 60 minutes turn the Oberlander bowls and place the dough pieces on a with rice flour prepared inserter
Baking	Approx. 30 minutes at 240ºC with steam

Extra information
Remarks	Raw material cost indication: 0,42 / pc.