Wholemeal Milk Loaf (Hungary)
Ingredients
Wholemeal | 50% | 5000 g |
Flour | 50% | 5000 g |
Proson Luxe au Beurre » | 10% | 1000 g |
Sugar | 10% | 1000 g |
Proson Volkoren (wholemeal) » | 5% | 500 g |
Yeast | 5% | 500 g |
Sonplus Creme Hefeteig | 5% | 500 g |
Salt | 1,5% | 150 g |
Water approx. | 48-53% | 4800-5300 g |
Filling | ||
Dried Plum | % | g |
Walnut (whole) | % | g |
Honey | % | g |
Working method | |
Kneading | Mix all ingredients into a smooth and well developed dough |
Dough temperature | Approx. 28-32ºC |
Scale | Approx. 2100 grams for 6 pieces |
Dough proof | Approx. 10-20 minutes |
Moulding | In various shapes |
Final proof | Approx. 50-70 minutes |
Baking | Approx. 40 minutes at 210ºC |