Name: Field Tin Bread - VitaSon Korenmout (wheat malt) and Songran Malted
Ingredients: 7500 g - 75% Flour; 2500 g - 25% VitaSon Korenmout (wheat malt) 25%; 250 g - 2.5% Fresh Yeast; 4500 g - 45% Water Approx.; 1500 g - 15% Songran Malted; 1500 g - 15% Water for Granary; Rye Flakes

Field Tin Bread - VitaSon Korenmout (wheat malt) and Songran Malted

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Ingredients Method

Ingredients

7500 g - 75% Flour
2500 g - 25% VitaSon Korenmout (wheat malt) 25%
250 g - 2.5% Fresh Yeast
4500 g - 45% Water Approx.
1500 g - 15% Songran Malted
1500 g - 15% Water for Granary

Decoration:

Rye Flakes

Method

Soak Granary approx. 30 minutes in hand warm water
Mix all ingredients into a smooth and well developed dough
Dough temperature: Approx. 27ºC
Scale: Dough pieces approx. 830 grams and rounding
Dough proof: Approx. 40 minutes
Mould as a long loaf Decorate with Rye flakes and place the dough pieces into baking tins
Final proof: Approx. 60 minutes
Baking: Approx. 35 minutes at 240ºC with steam