Fathers Corn Loaf
Pieces
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
