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GerstenWonne Bread

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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'

Nutrition Facts

0 servings

Serving size

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