Chakalaka Flavoured Bread


Working Method

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

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level: