Ingredients:
5000 g Flour Durasoft
5000 g Concentrate RYE PLUS
250 g Fresh yeast (or dry yeast)
200 g Salt
7000-7300 g Water
PROCEDURE:
1
Mixing time: 3 minutes slow + 5 minutes fast
2
Dough temp: 28o C
3
Resting time: 20-30 minutes
4
Dough weight: 580 g for 500 g loaf
5
Preparation: Mould dough pieces, dust topside with flour and set up on trays
6
Proof: 45 minutes approx. Before baking, cut surface.
7
Baking temp.: 230o C with steam
8
Baking time: 40 minutes
Ingredients
Ingredients:
5000 g Flour Durasoft
5000 g Concentrate RYE PLUS
250 g Fresh yeast (or dry yeast)
200 g Salt
7000-7300 g Water
