Scottish Square Multigrain
Ingredients
- 7500 g - 75% Flour
- 2500 g - 25% Vitason Korenmout (wheat malt) 25%
- 1000 g - 10% QS Zacht Luxe (Luxury Soft Rolls)
- 500 g - 5% Fresh Yeast
- 5400 g - 54% Water approx.
- 1500 g - 15% Granary
- 1500 g - 15% Water to soak Granary
Decoration:
- Rye flour
Working method
- Soak the Granary for approx. 30 minutes with lukewarm water. Mix all ingredients into a smooth and well developed dough. After kneading directly mix the pre-soaked granary in.
- Dough temperature: approx. 26ºC
- Scale: Approx. 1200 gram (30 pieces)
- Dough proof: Approx. 15 minutes
- Divide and round up. Place 9 dough pieces into a square pie-plate (15 x 15 cm). Place the pie-plates on baking sheets
- Final proof: Approx. 70 minutes
- Just for baking sprinkle with Rye flour
- Baking: Approx. 12 minutes at 240ºC.
Indication feedstock cost: € 0,33 / pc.
