Rustic Corn Loaf
Ingredients
- 7500 g - 75% Flour (high-protein)
- 2500 g - 25% Vitason Korenmout (wheat malt) 25%
- 200 g - 2% Fresh Yeast
- 5800 g - 58% Water approx.
Working method
- Mix all ingredients into smooth and a well developed dough
- Dough temperature: approx. 27ºC.
- Scale: Dough pieces approx. 900 gram and rounding
- Dough proof: Approx. 40 minuten
- Mould as a round loaf. Place the dough pieces on a with rice flour prepared insterter or baking sheets
- Decorate if desired with wheat bran
- Final proof: Approx. 70 minutes
- Baking: Approx. 40 minutes at 230ºC with steam
