We use cookies to make your experience better. To comply with the new e-Privacy directive, we need to ask for your consent to set the cookies. Learn more.
Maize Max – Maize Sandwich
Prep Time : 00h 09
Cooking Time : 00h 24
9 sandwiches
Preparation Time: 9 minutes
Proofing and Resting Time: 60 minutes
Baking Time: approx. 24 minutes
Outcome: 9 sandwiches
Tools needed: Mixer including bowl, Kitchen scale, baking tray and 3 ice cubes
Ingredients
- 250 g IREKS Maize max
- 585 g Wheat flour (Type 550)
- 37 g L’Amourette
- 10 g Instant yeast
- 500 ml Water, approx.
Method
- Mix all Ingredients with a spiral mixer for 2 minutes slow and 7 minutes fast. We recommend using cold water to keep the dough temperature at max. 26°C.
- Scale the dough into 150 g pieces, cover the dough pieces and start the Intermediate proof for 15 minutes.
- Mould the dough pieces long as submarine and top with maize max. Place onto a greased baking tray.
- Allow the dough to final proof for 40 - 45 minutes, we recommend covering the baking tray with a plastic or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes back halfway it is ready to bake.
- The oven should have a temperature of 230°C when you put the sandwich 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 sandwich approx. for 24 minutes.