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// Home / Recipes / Olympic Dark Multigrain Loaf

Olympic Dark Multigrain Loaf

Ingredients

Flour 50% 5000 g
Vitason Donker Meergranen (multigrain dark) 50% » 50% 5000 g
Crème Maltoson » 3% 300 g
Fresh Yeast 2% 200 g
Water approx. 56% 5600 g
Working method
Kneading Knead all ingredients into a smooth and well developed dough
Dough temperature Approx. 26ºC
Bulk proof Approx. 60 minutes
Scale Dough pieces approx. 900 gram and rounding
Dough proof Approx. 60 minutes
Moulding Mould as a long loaf. Decorate with Rye flour and place the dough pieces on a with rice flour prepared inserter. Incise as desired
Final proof Approx. 70 minutes
Baking Approx. 35-40 minutes at 230ºC with steam
BRC Halal Kosher RSPO Skal

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