Wholemeal Tin Bread - Crème Maltoson
Ingredients
- 10000 g - 100% Wholemeal flour
- 400 g - 4% Crème Maltoson
- 200 g - 2% Fresh Yeast
- 150 g - 1.5% Salt
- 6500 g - 65% Water approx.
Working method
- Knead all ingredients into a smooth and well developed dough
- Dough temperature: approx. 27ºC
- Scale: Dough pieces approx. 955 gram and rounding
- Dough proof: Approx. 40 minutes
- Mould as a long loaf. Place the dough pieces into baking tins
- Final proof: Approx. 70 minutes
- Baking: Approx. 40 minutes at 240ºC
