Ingredients:
10000 g Flour Schwabenkorn
180 g Fresh Yeast (or 75 g Dry Yeast)
7000 g Water ( ≈ 35o C)
Procedure:
1
Dough temp: 28o C
2
Mixing time: 10-12 minutes slow
3
Resting time: 20 minutes
4
Dough weight: 600 g (2 loaves per tin 24 cm x 10 cm x 10 cm)
5
Preparation: Work up with moist hands, form the loaves, cover surface with sunflower seeds and put into greased tins.
6
Proof: 60 minutes (full proof)
7
Baking temp.: Start at 260 o C with steam open damper after 2 minutes, decreasing to 190°C at the end
8
Baking time: 70 minutes.
Ingredients
Ingredients:
10000 g Flour Schwabenkorn
180 g Fresh Yeast (or 75 g Dry Yeast)
7000 g Water ( ≈ 35o C)
