Wheat Maize Tin Bread
Ingredients
- 5000 g - 50% Wholemeal
- 5000 g - 50% Vitason Mais (maize) 50%
- 250 g - 2.5 % Fresh Yeast
- 6000 g - 60 % Water approx.
Decoration:
- 250 g - 2.5% Mais grids
- 250 g - 2.5% Wheat Bran
Working method
- Mix all ingredients into a smooth and well developed dough
- Dough temperature: approx. 26ºC
- Scale: Dough pieces approx. 910 grams and rounding
- Dough proof: Approx. 40 minutes
- Mould as a long loaf, decorate with mixture of semolina and wheat bran. Place the dough pieces into baking tins
- Final proof: Approx. 70 minutes
- Approx. 10 before baking ct the bread with scissors
- Baking: approx. 40 minutes at 230ºC with steam
- Baking in rotation oven: Approx. 40 minutes at 210ºC with steam
