Scottish Square Multigrain
Ingredients

Flour | 75% | 7500 g |
Vitason Korenmout (wheat malt) 25% » | 25% | 2500 g |
QS Zacht Luxe (Luxury Soft Rolls) » | 10% | 1000 g |
Fresh Yeast | 5% | 500 g |
Water approx. | 54% | 5400 g |
Granary » | 15% | 1500 g |
Water to soak Granary | 15% | 1500 g |
Decoration | ||
Rye flour | % | g |
Working method | |
Soaking | Soak the Granary for approx. 30 minutes with lukewarm water |
Kneading | Mix all ingredients into a smooth and well developed dough. After kneading directly mix the pre-soaked granary in |
Dough temperature | Approx. 26ºC |
Scale | Approx. 1200 gram (30 pieces) |
Dough proof | Approx. 15 minutes |
Dividing | Divide and round up. Place 9 dough pieces into a square pie-plate (15 x 15 cm). Place the pie-plates on baking sheets |
Final proof | Approx. 70 minutes |
Decorating | Just for baking sprinkle with Rye flour |
Baking | Approx. 12 minutes at 240ºC. |
Extra information | |
Remarks | Indication feedstock cost: € 0,33 / pc. |