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.