ภาษาอังกฤษ / English
Maize Max - Toast
Mr. Suthep Chaijirakorn (Chef Nun)
The following recipe has been designed for a home baking environment and equipment. If you wish to view our industrial recipe click here.
2 loaves
00h 11
00h 35Preparation Time: 11 minutes
Proofing and Resting Time: 75 – 90 minutes
Baking Time: 35 minutes
Outcome: 2 loaves
Tools needed: Mixer including bowl, Kitchen scale, baking tins
Ingredients and Method
Ingredients
- 250 g Maize max
- 250 g Wheat flour (Type 550)
- 20 g Sugar
- 8 g Butter
- 10 g Milk powder
- 10 g Instant yeast
- 290 ml Water, approx.
Method
- Mix all Ingredients for 3 minutes slow and 8 minutes fast. We recommend using cold water to keep the dough temperature at max. 27°C.
- Once all Ingredients mixed, cover the dough and start the bulk fermentation for 5 minutes.
- Scale the dough into 410 g pieces, cover and start the intermediate proof for 15 – 20 minutes.
- Mould the dough in your preferred shape, we recommend long and oval, and place into greased baking tins.
- Allow the dough to final proof for 60 - 70 minutes, we recommend covering the baking tins with plastic foil or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes halfway back its ready to bake.
- The oven should have a temperature of 190°C when you place the loaves in then decreasing to 160°C.
- Bake the loaves for 35 - 40 minutes.
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