Ingredients

Group 1
Ingredient
KG
White flour
1.000
Fermdor W Classic / W Organic
0.040
Fresh yeast
0.030
Salt
0.020
Water
0.400
Beer
0.400
Total Weight: 1.890
Group 2
Ingredient
KG
Rye flour
0.250
Fresh yeast
0.010
Beer
0.550
Total Weight: 0.810

Method

1. Mix group 2 to form a paste and leave for 60 minutes.
2. Mix group 1 for approximately 5 minutes slow and 5 minutes fast speed, until fully developed.
3. The finished dough temperature should be between 24-26°C.
4. Bulk for 60 minutes at a controlled temperature of 25-28°C, covered with plastic.
5. Scale at 500g, mould into a long shape and form a semi circle.
6. Brush beer paste onto the dough surface.
7. Prove: 45 minutes at a controlled temperature of 25-28°C, covered with plastic.
8.Dust the dough pieces with rye flour.
9. Bake: 220°C for 45 minutes, with steam.
10. Pull out damper after 20 minutes.

Ingredients

Group 1
Ingredient
KG
White flour
1.000
Fermdor W Classic / W Organic
0.040
Fresh yeast
0.030
Salt
0.020
Water
0.400
Beer
0.400
Total Weight: 1.890
Group 2
Ingredient
KG
Rye flour
0.250
Fresh yeast
0.010
Beer
0.550
Total Weight: 0.810

Method

1. Mix group 2 to form a paste and leave for 60 minutes.
2. Mix group 1 for approximately 5 minutes slow and 5 minutes fast speed, until fully developed.
3. The finished dough temperature should be between 24-26°C.
4. Bulk for 60 minutes at a controlled temperature of 25-28°C, covered with plastic.
5. Scale at 500g, mould into a long shape and form a semi circle.
6. Brush beer paste onto the dough surface.
7. Prove: 45 minutes at a controlled temperature of 25-28°C, covered with plastic.
8.Dust the dough pieces with rye flour.
9. Bake: 220°C for 45 minutes, with steam.
10. Pull out damper after 20 minutes.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

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