Olympic Wheat Loaf
Ingredients
- 5000 g - 50% Wholemeal
- 5000 g - 50% Flour
- 300 g - 3% Crème Maltoson
- 200 g - 2% Fresh Yeast
- 150 g - 1.5% Salt
- 6000 g - 60% Water approx.
Working method
- Knead all ingredients into a smooth and well developed dough
- Dough temperature: approx. 26ºC.
- Bulk proof: Approx. 60 minutes
- Scale: Dough pieces approx. 925 gram and rounding
- Dough proof: Approx. 60 minutes
- Mould as a long loaf. Decorate with wheat groats. Place the dough pieces on a with rice flour prepared inserter and incise twice
- Final proof: Approx. 70 minutes
- Baking: Approx. 35-40 minutes at 240ºC with steam
