Burgundy Coarse Multigrain Loaf
Burgundy Coarse Multigrain Loaf based on Vitason Burgundian Coarse
Ingredients
- 5000 g - 50% Flour
- 5000 g - 50% Vitason Bourgondisch Grof (Burgundian Coarse)
- 200 g - 2% Fresh yeast
- 5000 g - 50% Water approx.
Working method
- Mix all ingredients into a smooth and well developed dough.
- Dough temperature: approx. 26ºC.
- Scale: dough pieces approx. 850 grams and rounding.
- Dough proof: approx. 40 minutes.
- Mould as a long loaf and place the dough pieces on a with rice flour prepared inserter or baking sheets.
- Final proof: approx. 60-70 minutes.
- Just before baking sprinkle with rye flour and incise as desired.
- Baking: approx. 45 minutes at 220-230ºC with steam.