Malted Grain Concentrate

Ingredients

Working method
Kneading	Mixing time approx. 2 minutes slow and 6 minutes fast, till well developed
Dough temperature	Approx. 25-27°C
Scale	Approx. 460 grams for Loaf and 70 grams for Rolls
Intermediair proof	Approx. 10-15 minutes
Moulding	Loafs: Mould up rounds and place in a baking tin Rolls: Mould into rounds and place on a baking tray
Final proof	Approx 65-70 minutes
Baking	Loafs: Approx. 34 minutes at 240°C Rolls: Approx. 13 minutes at 250°C