Ingredients
Gruau flour: 4,5 kg
Organic Cornbread Premix: 5 kg
Organic sunflower seeds: 0,5 kg
Rapeseed oil: 0,4 kg
Sugar: 0,2 kg
Yeast: 0,3 kg
Salt: 0,18 kg
Water: 4,5 to 5 L
Preparation
Method wih 50% dosage
Base temperature: 56 to 58°C.
Kneading:
- First speed: 5 minutes.
- Second speed:
- Oblique: 22 to 24 minutes.
- Spiral: 14 to 16 minutes.
Dough temperature: 25-26°C.
First fermentation: 10 minutes.
Scaling: divide into 95 g dough balls.
Intermediate proofing: 10 minutes.
Shaping: round the dough again and flatten them on a greased bun tray.
Final fermentation: 1h30-2h at 25°C.
Charging the oven: moisten the top and add a topping (sesame, seeds, etc.). Load into the oven and add steam.
Baking: 14 minutes at 190-200°C in a deck oven.
