Maize Tin Bread
Ingredients
- 5000 g - 50% Flour
- 5000 g - 50% Vitason Mais (maize) 50%
- 200 g - 2% Fresh Yeast
- 5600 g - 56% Water approx.
Decoration::
- 1000 g - 10% Maize Grids
Working method
- Mix all ingredients into a smooth and well developed dough
- Dough temperature: approx. 26ºC
- Scale: Dough pieces approx. 900 gram and rounding
- Dough proof: Approx. 40 minutes
- Mould as a long loaf. Decorate with Maize grids and place the dough pieces into baking tins
- Final proof: Approx. 65 minutes
- Baking: approx. 35 minutes at 230ºC with a bit steam
- Just before baking incise once across the length