Mexibattas - CreationS Maize and Proson Krokant Malt (crusty malt)
Ingredients
- 7000 g - 70% Flour
- 3000 g - 30% CreationS Maize
- 300 g - 3% Cajun Spice Mix
- 300 g - 3% Fresh Yeast
- 200 g - 2% Proson Krokant Malt (crusty malt)
- 150 g - 1.5% Salt
- 5600 g - 56% Water approx.
Decoratie:
- 500 g - 5% Rye flour
Working method
- Mix all ingredients into a smooth and well developed dough
- Dough temperature: approx. 26ºC
- Scale: approx. 1700 grams (30 pieces)
- Dough proof: Approx. 20 minutes
- Sprinkle a huge amount of rye flour on the division plate and press out the dough piece, sprinkle a huge amount of rye flour on top of it again. Then divide but do not round up. Place the dough pieces on baking sheets and slightly flatten them
- Final proof: Approx. 60 minutes
- Baking: approx. 18 minutes at 230ºC with a little steam