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Choirs Pesto Loaf


Wholemeal 37,5% 3750 g
Flour 37,5% 3750 g
Vitason Korenmout (wheat malt) 25% » 25% 2500 g
Fresh Yeast 3% 300 g
Pesto 1% 100 g
Water approx. 65% 6500 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 26ºC
Scale Dough pieces approx. 475 grams and rounding
Dough proof Approx. 40 minutes
Moulding Mould as a round loaf. Place the dough pieces on a with rice flour prepared inserter or baking sheets
Final proof Approx. 70 minutes
Baking Approx. 40 minutes at 240ºC with steam
BRC Halal Kosher RSPO Skal

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