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Maize Max - Mexican Style Bread
Prep Time : 00h 10
Cooking Time : 00h 20
3 Loaves
Preparation Time: 10 minutes
Proofing and Resting Time: 90 minutes
Baking Time: 20 minutes
Outcome: 3 Loaves
Tools needed: Mixer including bowl, Kitchen scale, baking tray and 3 ice cubes
Ingredients
- 50 g Maize max
- 100 g Rex Milano
- 350 g Wheat flour (Type 550)
- 4 g Salt
- 10 g Instant yeast
- 355 ml Water, approx.
- 50 g Chopped tomatoes, marinated
- 50 g Corn, canned
- 5 g Chilly powder, spicy
Method
- Mix all Ingredients, except chopped tomatoes, corn and chili powder, for 3 minutes slow and 7 minutes fast and we recommend using cold water to keep the dough temperature at max. 24° C.
- Add the chopped tomatoes, corn and chili powder and mix for a further 1 minute slow.
- Once all Ingredients mixed, cover the bowl and start the bulk fermentation time for 20 minutes.
- Scale the dough into 320 g pieces. Mould round and place onto a greased baking tray.
- Covered with a kitchen towel or plastic foil and start the intermediate proof for 25 minutes.
- Mould the dough in your preferred shape, we recommend long and oval, Top with maize semolina, parmesan powder and grated cheese.
- Allow the dough to final proof for 45 – 50 minutes, we recommend covering the baking tray with a plastic foil/cling film to keep the moisture in the dough. If you press your finger in the dough and it comes halfway back, the dough is ready to bake.
- Score the tops of the dough pieces, we recommend 1 long score across middle the dough.
- The oven should have a temperature of 230°C when you put the loaves in. We recommend putting 2 - 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust.
- Bake the loaves for 20 - 25 minutes.