Ingredients:
3000 g Flour Durasoft
6200 g Flour Rye t. 1150
800 g Vollkorn Malzsauer
200 g Salt
125 g Fresh yeast (or dry yeast 50g)
7500-7800 g Water
Procedure:
1
Dough temperature: 28-30 o C
2
Mixing time: 5 minutes slow + 5 minutes fast speed
3
Resting time: 20-30 minutes
4
Dough weight: 450 g
5
Proof time: 40 minutes
6
Baking: 220°C with steam
7
Baking time: 30-35 minutes
Notice:
8
The quantity of the water used in the procedure depends on the absorption of the flour.
Ingredients
Ingredients:
3000 g Flour Durasoft
6200 g Flour Rye t. 1150
800 g Vollkorn Malzsauer
200 g Salt
125 g Fresh yeast (or dry yeast 50g)
7500-7800 g Water
Directions
Procedure:
1
Dough temperature: 28-30 o C
2
Mixing time: 5 minutes slow + 5 minutes fast speed
3
Resting time: 20-30 minutes
4
Dough weight: 450 g
5
Proof time: 40 minutes
6
Baking: 220°C with steam
7
Baking time: 30-35 minutes
Notice:
8
The quantity of the water used in the procedure depends on the absorption of the flour.
