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Rye Bread 70%

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.