Wholemeal Maïze Sugar Loaf
Ingredients
Wholemeal | 50% | 5000 g |
Vitason Mais (maize) 50% » | 50% | 5000 g |
Fresh Yeast | 6% | 600 g |
Sonplus Grof Volkoren (Wholemeal) » | 3% | 300 g |
Water approx. | 60% | 6000 g |
Filling | ||
Sugar Nibs P4 | 40% | 4000 g |
Decoration | ||
Mais Grids | 5% | 500 g |
Wheat Bran | 5% | 500 g |
Working method | |
Kneading | Mix all ingredients slowly in a period of 8 minutes, after that knead it to a smooth and well developed dough. After kneading directly mix filling in |
Dough temperature | Approx. 26ºC. |
Scale | Dough pieces approx. 910 gram, pointed model |
Dough proof | Approx. 40 minutes |
Moulding | Mould as a long loaf. Place the dough pieces on baking sheets |
Decorating | Decorate with mixture of mais grids and wheat bran |
Final proof | Approx. 70 minutes, incise prior to baking |
Baking | Approx. 40 minutes at 240ºC. with steam |