Fathers Corn Loaf

Name: Fathers Corn Loaf
Ingredients: 5000 g - 50% Flour; 5000 g - 50% Wholemeal; 1200 g - 12% QS Donker Volkoren (Dark Wholemeal); 150 g - 1.5% Salt; 5800 g - 58% Water approx.; 1500 g - 15% Granary; 1500 g -15% Water to soak the granary; 2000 g - 20% Pecan nuts

Ingredients

5000 g - 50% Flour
5000 g - 50% Wholemeal
1200 g - 12% QS Donker Volkoren (Dark Wholemeal)
150 g - 1.5% Salt
5800 g - 58% Water approx.
1500 g - 15% Granary
1500 g -15% Water to soak the granary

Filling:

2000 g - 20% Pecan nuts

Working method

Soak the Granary in lukewarm water for approx. 30 minutes. Mix all ingredients into a smooth and well developed dough. After kneading directly mix in the filling.
Dough temperature: approx. 27ºC.
Dough pieces approx. 450 gram
Dough proof: Approx. 40 minutes
Mould as a round loaf. Place the dough pieces on with rice flour prepared inserter, or baking sheets, with the closure facing downwards
Final proof: Approx. 70 minutes
Roll the dough pieces, before baking, with closure facing upwards
Baking: approx. 30-35 minutes at 230ºC. with steam

Fathers Corn Loaf

Ingredients

Filling:

Working method

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