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