Croissant Grain Loaf

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Procedure

Using a dough hook, mix all ingredients on low speed for 3 minutes, then on high speed for 8 minutes, or until 80% gluten development is reached. Add Softgrain Mung Bean and mix on low speed for 1 minute.
Rest the dough for 15 minutes. Sheet to 10mm thickness, add laminating fat, and do a single fold. Rest in the freezer for 15 minutes. Sheet again and perform a double fold. Repeat this twice.
Final sheet to 10mm thickness, cut into strips 14 inches long and 1½ inches wide, then braid. Dough weight should be 750g.
Place in a covered mold, rest for 2 hours.
Bake at 190°C for 60 minutes.