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Mexibattas

Ingredients

Flour 70% 7000 g
CreationS Maize » 30% 3000 g
Cajun Spice Mix 3% 300 g
Fresh Yeast 3% 300 g
Proson Krokant Malt (crusty malt) » 2% 200 g
Salt 1.5% 150 g
Water approx. 56% 5600 g
Decoratie
Rye flour 5% 500 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 26ºC
Scale Approx. 1700 grams (30 pieces)
Dough proof Approx. 20 minutes
Dividing Sprinkle a huge amount of rye flour on the division plate and press out the dough piece, sprinkle a huge amount of rye flour on top of it again. Then divide but do not round up. Place the dough pieces on baking sheets and slightly flatten them
Final proof Approx. 60 minutes
Baking Approx. 18 minutes at 230ºC with a little steam
 
Extra information
Variations CreationS premixes are to be dosed between 10% and 40%. The higher the dose, the more tender the bread, the richer the filling and the darker crumb colour.
BRC Halal Kosher RSPO Skal

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