Wholemeal Maïze Sugar Loaf

Ingredients

5000 g - 50% Wholemeal
5000 g - 50% Vitason Mais (maize) 50%
600 g - 6% Fresh Yeast
300 g - 3% Sonplus Grof Volkoren (Wholemeal)
6000 g - 60% Water approx.

Filling:

4000 g Sugar Nibs P4 40%

Decoration:

500 g Mais Grids 5%
500 g Wheat Bran 5%

Working method

Mix all ingredients slowly in a period of 8 minutes, after that knead it to a smooth and well developed dough. After kneading directly mix filling in
Dough temperature: approx. 26ºC.
Scale: Dough pieces approx. 910 gram, pointed model
Dough proof: Approx. 40 minutes
Mould as a long loaf. Place the dough pieces on baking sheets
Decorate with mixture of mais grids and wheat bran
Final proof: Approx. 70 minutes, incise prior to baking
Baking: Approx. 40 minutes at 240ºC. with steam

Notes

| CreationS premixes are to be dosed between 10% and 40%. The higher the dose, the more tender the bread, the richer the filling and the darker crumb colour.