Field Tin Bread
Ingredients

Flour | 75% | 7500 g |
Vitason Korenmout (wheat malt) 25% » | 25% | 2500 g |
Fresh Yeast | 2,5% | 250 g |
Water approx. | 45% | 4500 g |
Granary » | 15% | 1500 g |
Water to soak Granary | 15% | 1500 g |
Decoration | ||
Sonvlokken | 5% | 500 g |
Working method | |
Soaking | Pre-soak the Granary for approx. 30 minutes with lukewarm granary soak water |
Kneading | Mix all ingredients in to a smooth and well developed dough |
Dough temperature | Approx. 27ºC |
Scale | Dough pieces approx. 830 grams and rounding |
Dough proof | Approx. 40 minutes |
Moulding | Mould as a long loaf Decorate with Sonvlokken an place the dough pieces into baking tins |
Final proof | Approx. 75 minutes |
Baking | Approx. 35 minutes at 240ºC with steam |