Burgundy Coarse Multigrain Loaf
Ingredients
- 5000 g - 50% Flour
- 5000 g - 50% Vitason Bourgondisch Grof (Burgundian Coarse)
- 200 g - 2% Fresh Yeast
- 5000 g - 50% Water approx.
Working method
- Mix all ingredients into a smooth and well developed dough
- Dough temperature: approx. 26ºC
- Scale: Dough pieces approx. 850 grams and rounding
- Dough proof: Approx. 40 minutes
- Mould as a long loaf Place the dough pieces on a with rice flour prepared inserter or baking sheets
- Just before baking sprinkle with rye flour and incise as desired
- Final proof: Approx. 60-70 minutes
- Baking: Approx. 45 minutes at 220-230ºC with steam
