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 |