Olympic Sunflower Loaf - SonFit ProHeart and QS Donker Volkoren (Dark Wholemeal)
Servings 0
Ingredients
- 5.800 g Water approx. 58%
- 5.000 g Wholemeal flower 50%
- 5.000 g SonFit ProHeart 50%
- 1.000 g Sunflower Seeds 10%
- 200 g Fresh yeast 2%
- 200 g QS Donker Volkoren (Dark Wholemeal) 2%
Decoration:
- 500 g Rye flour 5%
Working method
- Mix all ingredients into a smooth and well developed dough.
- Dough temperature approx. 26°C.
- Bulk proof: approx. 60 minutes.
- Scale dough pieces approx. 900 gram and rounding.
- Dough proof: approx. 60 minutes.
- Mould as a long loaf and place the dough pieces on a with rice flour prepard inserter.
- Final proof: approx. 70 minutes.
- Before baking sprinkle with rye flour and incise as desired.
- Bake: approx. 35-40 minutes at 230ºC with steam.