Olympic Dark Multigrain Loaf
Ingredients
- 5000 g - 50% Flour
- 5000 g - 50% Vitason Donker Meergranen (multigrain dark) 50%
- 300 g - 3% Crème Maltoson
- 200 g - 2% Fresh Yeast
- 5600 g - 56% Water approx.
Working method
- Knead all ingredients into a smooth and well developed dough
- Dough temperature: approx. 26ºC
- Bulk proof: Approx. 60 minutes
- Scale: Dough pieces approx. 900 gram and rounding
- Dough proof: Approx. 60 minutes
- Mould as a long loaf. Decorate with Rye flour and place the dough pieces on a with rice flour prepared inserter. Incise as desired
- Final proof: Approx. 70 minutes
- Baking: Approx. 35-40 minutes at 230ºC with steam
