Dark Multigrain Loaf
Ingredients
- 5000 g - 50% Wholemeal
- 2500 g - 25% Flour
- 2500 g - 25% CreationS Dark Malt
- 300 g - 3% Proson Bruin Prestige (brown)
- 250 g - 2.5% Fresh Yeast
- 150 g - 1.5% Salt
- 5600 g - 56% Water approx.
Decoration:
- 300 g - 3% Rye Flour
Working method
- Mix all ingredients into a smooth and well developed dough
- Dough temperature: approx. 27ºC
- Scale: Dough pieces approx. 895 grams and rounding
- Dough proof: Approx. 40 minutes
- Mould as a long loaf Place the dough pieces on an with rice flour prepared inserter or baking sheets
- Final proof: Approx. 70 minutes
- Baking: approx. 40 minutes at 240ºC with a bit steam
- Just before baking sprinkle with rye flour and incise as desired
| Halfway through the final proofing sprinkle with rye flour and incise as cornstalk
