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Pull Apart Loaf

Pull Apart Loaf
Ingredients Kg Grams %
Flour (bakers) 2 000 50
Fiesta Corn Concentrate 2 000 50
Yeast 0 160 4
Water (approx) 2 320 58
Total Weight 6 480

 

Basic Method:

  • Mix  all for 2 minutes slow speed and 7 minutes fast speed using spiral mixer
  • Dough temperature: 26°C - 27°C
  • Roll 450g of dough into cob shape. Tray up 2x 6.                    
  • Prove for 40-50 minutes @ 35°c 85% relative humidity
  • Dust with flour and give 6 checkerboard cuts.
  • Bake at 240°c for 20-30 minutes with steam
  • When cool slice 2/3 of the way through and fill with cheese, peppers, and fresh herbs. Return to the oven for 5 minutes @ 250°c.