Choirs Malt Loaf
Ingredients
- 7500 g - 75% Wholemeal
- 2500 g - 25% Vitason Korenmout (wheat malt) 25%
- 6200 g - 62% Water approx.
Working method
- Mix all ingredients in to a smooth and well developed dough
- Dough temperature: approx. 27ºC
- Scale: Dough pieces approx. 950 gram and rounding
- Dough proof: Approx. 40 minutes
- Mould as a round loaf. Decorate with Sonvlokken or Songraanmix and place the dough pieces on a with rice flour prepared inserter or baking sheets. It is also possible to mould and bake it as a tin bread
- Just before baking incise as desired
- Final proof: Approx. 70 minutes
- Baking: Approx. 40 minutes at 240ºC with steam
