Field Tin Bread - Vitason Korenmout (wheat malt) and Granary
Servings 0
Ingredients
- 7500 g - 75% Flour
- 2500 g - 25% Vitason Korenmout (wheat malt) 25%
- 4500 g - 45% Water approx.
- 1500 g - 15% Granary
- 1500 g - 15% Water to soak Granary
Decoration:
- 500 g - 5% Sonvlokken
Working method
- Pre-soak the Granary for approx. 30 minutes with lukewarm granary soak water
- Mix all ingredients in to a smooth and well developed dough
- Dough temperature: Approx. 27ºC
- Scale: Dough pieces approx. 830 grams and rounding
- Dough proof: Approx. 40 minutes
- Mould as a long loaf Decorate with Sonvlokken an place the dough pieces into baking tins
- Final proof: Approx. 75 minutes
- Baking: Approx. 35 minutes at 240ºC with steam