Mielie Bread - Puratos

Ingredients

	Units	%
Dough
Cake Flour	1500g	100
Brioche 20%	300g	20%
Yeast	45g	3%
Mielies tinned	150g	10%
Water	870g	58
Dough total	0
Filling
Maize meal or grated cheddar cheese	72g
Filling total	0

Working Method

Part 1

Place all ingredients into mixing bowl.
Mixing Spiral: 2 minutes slow, 8 minutes fast.
Dough temperature: 26° C - 28° C.
Scale: 2 kg heads of the dough. Mould round and rest for 5 minutes.
Divide the dough heads in a bun divider and place 6 dough pieces into a small half loaf tin or in a tin foil tray.
Prove: 60 minutes at 40° C and 80% RH.
Oven temperature 180° C.
Bake for 20 - 25 minutes, depending on oven.
Glaze with Sunset Glaze.

Baking Overview

Tips and tricks

Cover dough that is not being worked off with a plastic dough cover. If dough is not covered a skin will form which will result in a undesirable looking product.

About this recipe

Author: Chipkins Puratos

Complexity level:

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