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Winter Loaf

Ingredients

  • 10000 g - 100% Flour
  • 1200 g - 12% QS Donker Volkoren (Dark Wholemeal)
  • 150 g - 1.5% Salt
  • 4500 g - 45% Water approx.
  • 1500 g - 15% Granary
  • 1500 g - 15% Soaked water granary

Filling:

  • 1000 g - 10% Burnished Sun Flower Seeds

Working method

  • Soak the granary in a lukewarm water for about 30 minutes. Knead all ingredients into a smooth and well developed. Slighly mix in the filling
  • Dough temperature: approx. 27ºC
  • Scale: Approx. 435 gram for loafs (round breads), Scale: Approx. 870 gram for tin bread, and rounding
  • Dough proof: Approx. 40 minutes
  • With Sun flower seeds. Place the dough pieces on inserter, baking sheets or into biking tins
  • Final proof: Approx. 60 minutes for loafs (round bread) and Final proof: Approx. 70 minutes for tin bread
  • Baking: approx. 30-35 minutes at 230ºC, with steam
  • Mould as a round (floor baked) or long loaf (tin bread)
  • Mould as a round (floor baked) or long loaf (tin bread)

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