Dark Malt Tin Bread
Ingredients
- 2500 g - 25% Flour
- 2500 g - 25% Wholemeal
- 5000 g - 50 % Vitason Licht Meergranen (multigrain light) 50%
- 500 g - 5% Bruinextra (brownextra)
- 6100 g - 61% 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 Place the dough pieces into baking tins
- Final proof: Approx. 75 minutes
- Baking: approx. 35 minutes at 230ºC with a bit steam