Multigrain Loaf Maize
Ingredients
- 3000 g - 30% Flour
- 2500 g - 25% Vitason Mais (maize) 50%
- 2500 g - 25% Vitason Licht Meergranen (multigrain light) 50%
- 2000 g - 20% Rye flour
- 250 g - 2.5% Fresh Yeast
- 5500 g - 55% Water approx.
Working method
- Mix all ingredients into a smooth and well developed dough
- Dough temperature: approx. 26ºC
- Scale: Dough pieces approx. 450 gram and rounding
- Dough proof: Approx. 40 minutes
- Mould as a round loaf. Place the dough pieces on a with rice flour prepared inserter or baking sheets
- Final proof: Approx. 75 minutes
- Baking: approx. 40 minutes at 210-220ºC with steam
