Wholemeal Maïze Sugar Loaf
Ingredients
- 5000 g - 50% Wholemeal
- 5000 g - 50% Vitason Mais (maize) 50%
- 600 g - 6% Fresh Yeast
- 300 g - 3% Sonplus Grof Volkoren (Wholemeal)
- 6000 g - 60% Water approx.
Filling:
- 4000 g Sugar Nibs P4 40%
Decoration:
- 500 g Mais Grids 5%
- 500 g Wheat Bran 5%
Working method
- Mix all ingredients slowly in a period of 8 minutes, after that knead it to a smooth and well developed dough. After kneading directly mix filling in
- Dough temperature: approx. 26ºC.
- Scale: Dough pieces approx. 910 gram, pointed model
- Dough proof: Approx. 40 minutes
- Mould as a long loaf. Place the dough pieces on baking sheets
- Decorate with mixture of mais grids and wheat bran
- Final proof: Approx. 70 minutes, incise prior to baking
- Baking: Approx. 40 minutes at 240ºC. with steam
| CreationS premixes are to be dosed between 10% and 40%. The higher the dose, the more tender the bread, the richer the filling and the darker crumb colour.
