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.