Choirs Pesto Loaf
Ingredients

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 |