Choirs Pesto Loaf
Ingredients
- 2500 g - 25% Vitason Korenmout (wheat malt) 25%
- 300 g - 3% Fresh Yeast
- 100 g - 1% Pesto
- 6500 g - 65% Water approx.
Working method
- Mix all ingredients into a smooth and well developed dough
- Dough temperature: approx. 26ºC
- Scale: Dough pieces approx. 475 grams and rounding
- Dough proof: Approx. 40 minutes
- Final proof: Approx. 70 minutes
- Baking: Approx. 40 minutes at 240ºC with steam
- Mould as a round loaf. Place the dough pieces on a with rice flour prepared inserter or baking sheets
