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Maize Tin Bread


Flour 50% 5000 g
Vitason Mais (maize) 50% » 50% 5000 g
Fresh Yeast 2% 200 g
Water approx. 56% 5600 g
Maize Grids 10% 1000 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 26ºC
Scale Dough pieces approx. 900 gram and rounding
Dough proof Approx. 40 minutes
Moulding Mould as a long loaf. Decorate with Maize grids and place the dough pieces into baking tins
Final proof Approx. 65 minutes
Decorating Just before baking incise once across the length
Baking Approx. 35 minutes at 230ºC with a bit steam
BRC Halal Kosher RSPO Skal

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