Group 1
Ingredient
KG
%
Wheat flour
10.000
100.00
0.400
4.00
Yeast
0.300
3.00
Salt
0.200
2.00
Water
4.000
40.00
Beer
4.000
40.00
Total Weight: 18.900
Group 2
Ingredient
KG
%
Rye flour
2.500
25.00
Yeast
0.100
1.00
Beer
5.500
55.00
Total Weight: 8.100
1. Mix group 2 to form a paste and leave for 60 minutes.
2. Mix group 1 for 5-7 minutes on slow speed and 5 minutes on fast speed, until fully developed.
3. Dough temperature should be 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. Dust the dough pieces with rye flour.
8. Prove for 45 minutes at a controlled temperature of 25-28°C, covered with plastic.
9. Bake at 220°C for 45 minutes, with steam.
10. Pull out damper after 20 minutes.
Yield: 54 loaves
Related recipes
Related products
Fermdor® W Classic
Bread, Roll & Morning Goods, Sourdough Products
Wheat-based sourdough powder for a well-balanced, traditional, flavour and mild taste profile.
View product
