Olympic Wholemeal Loaf
Ingredients
- 10000 g - 100% Wholemeal flour (high-protein)
- 200 g - 2% Crème Maltoson
- 200 g - 2% QS Bruine Mik (Brown Bread)
- 200 g - 2% Fresh Yeast
- 150 g - 1.5% Salt
- 6400 g - 59% Water approx.
- 500 g - 5% Water to soak Granary
Working method
- Pre-soak the Granary for approx. 30 minutes with lukewarm water
- Mix all ingredients into a smooth and well developed dough
- Dough temperature: Approx. 26°C
- Bulk proof: Approx. 60 minutes
- Scale: Dough pieces approx. 900 gram and rounding
- Dough proof: Approx. 60 minutes
- Mould as a long loaf. Place the dough pieces on a with rice flour prepared inserter
- Just before baking sprinkle with rye flour and incise once
- Final proof: Approx. 70 minutes
- Baking: Approx. 40-45 minutes at 230°C with not too much steam
