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. |