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Olympic Wheat Loaf


Wholemeal 50% 5000 g
Flour 50% 5000 g
Crème Maltoson » 3% 300 g
Fresh Yeast 2% 200 g
Salt 1.5% 150 g
Water approx. 60% 6000 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. 925 gram and rounding
Dough proof Approx. 60 minutes
Moulding Mould as a long loaf. Decorate with wheat groats. Place the dough pieces on a with rice flour prepared inserter and incise twice
Final proof Approx. 70 minutes
Baking Approx. 35-40 minutes at 240ºC with steam
BRC Halal Kosher RSPO Skal

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