Wholemeal Tin Bread (Extra Malt)
Ingredients
- 10000 g - 100% Wholemeal
- 400 g - 4% Sonplus Grof Volkoren (Wholemeal)
- 200 g - 2% Fresh Yeast
- 180 g - 1.5% Salt
- 6400 g - 64% Water approx.
Working method
- Knead all ingredients into a smooth and well developed dough
- Dough temperature: approx. 27°C
- Scale: Dough pieces approx. 940 gram
- 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 240°C
