BARLEYmax Multigrain Tin Bread
BARLEYmax Multigrain Tin Bread based on BARLEYmax Multigrain Mix
Ingredients
- 6400 g – 64% Wholemeal
- 3600 g – 36% BARLEYmax Multigrain Mix
- 250 g – 2,5% Fresh yeast
- 150 g – 1,5% Salt
- 6800 g – 68% Water approx.
Working method
- Knead all ingredients into a smooth and well developed dough.
- Dough temperature approx. 26°C.
- Scale dough pieces approx. 600 grams and rounding.
- Dough proofing approx. 15 minutes.
- Mould as long shape and place the dough pieces in baking tins.
- Final proof approx. 60 minutes.
- Bake approx. 35-40 minutes at 240°C with steam.
