Chakalaka Flavoured Bread - Puratos

Ingredients

Working Method

Method

Place all ingredients into mixing bowl.
Mix for 2 minutes slow and 6 minutes fast. Depending on type of mixer.
Bulk fermentation: Allow the dough to rest covered for ± 10 minutes before working off.
Scale off, mould round and rest for ± 5 min. Mould into oval french loaf shapes
Sprinkle each loaf with ± 20g of sifted maize meal.
Prove for ± 40 minutes. Proofer should be ± 40° C.
Bake at 220° C with lots of steam ± 25 minutes.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:

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