Olympic Wholemeal Loaf

Ingredients

Wholemeal flour (high-protein)	100%	10000 g
Crème Maltoson »	2%	200 g
QS Bruine Mik (Brown Bread) »	2%	200 g
Fresh Yeast	2%	200 g
Salt	1.5%	150 g
Water approx.	59%	6400 g
Granary »	5%	500 g
Water to soak Granary	5%	500 g

Working method
Soaking	Pre-soak the Granary for approx. 30 minutes with lukewarm water
Kneading	Mix all ingredients into a smooth and well developed dough
Dough temperature	Approx. 26°C
Bulk proof	Approx. 60 minutes
Scale	Dough pieces approx. 900 gram and rounding
Dough proof	Approx. 60 minutes
Moulding	Mould as a long loaf. Place the dough pieces on a with rice flour prepared inserter
Final proof	Approx. 70 minutes
Decorating	Just before baking sprinkle with rye flour and incise once
Baking	Approx. 40-45 minutes at 230°C with not too much steam