Field Tin Bread - VitaSon Korenmout (wheat malt) and Songran Malted
Ingredients
- 7500 g - 75% Flour
- 2500 g - 25% VitaSon Korenmout (wheat malt) 25%
- 250 g - 2.5% Fresh Yeast
- 4500 g - 45% Water Approx.
- 1500 g - 15% Songran Malted
- 1500 g - 15% Water for Granary
Decoration:
- Rye Flakes
Working method
- Soak Granary approx. 30 minutes in hand warm water
- Mix all ingredients into 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 Rye flakes and place the dough pieces into baking tins
- Final proof: Approx. 60 minutes
- Baking: Approx. 35 minutes at 240ºC with steam