Ingredients:
10000 g GerstenWonne bread mix
180 g Fresh yeast (or dry yeast)
7500 g Water ( ≈ 35 o C)
DIRECTIONS:
1
Dough temperature: 28o C
2
Mixing time: 10-12' slow
3
Resting time: 30'
4
Dough weight: 550 g ( 2 loafs per oven loader 24cm x 10cm x 10cm )
5
Preparation:
Make the loaves with wet hands. Sprinkle the surface with sesame and pumpkin seeds and place on oiled baking sheets.
6
Proof: 60'
7
Baking: 260o C with steam. Open the tuppers after 2 minutes. Lower the temperature to 190o C at the end.
8
Baking time: 70-75'
Ingredients
Ingredients:
10000 g GerstenWonne bread mix
180 g Fresh yeast (or dry yeast)
7500 g Water ( ≈ 35 o C)
