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Olympic Wheat Loaf
Ingredients
| 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 |
