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Rustic Corn Loaf

Ingredients

Flour (high-protein) 75% 7500 g
Vitason Korenmout (wheat malt) 25% » 25% 2500 g
Fresh Yeast 2% 200 g
Water approx. 58% 5800 g
Working method
Kneading Mix all ingredients into smooth and a well developed dough
Dough temperature Approx. 27ºC.
Scale Dough pieces approx. 900 gram and rounding
Dough proof Approx. 40 minuten
Moulding Mould as a round loaf. Place the dough pieces on a with rice flour prepared insterter or baking sheets
Decorating Decorate if desired with wheat bran
Final proof Approx. 70 minutes
Baking Approx. 40 minutes at 230ºC with steam
BRC Halal Kosher RSPO Skal

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