Ingredients

Group 1
Ingredient
KG
Wholemeal flour
0.740
Wheat flour
0.260
Fermdor W Germ Liquid
0.080
Salt
0.022
Lecitem 1000
0.020
Yeast
0.020
Water
0.810
Total Weight: 1.952

Method

1. Mix for approximately 8-10 minutes slow and 7-9 minutes fast speed, until fully developed (add only 80% of the water at the beginning).
2. The finished dough temperature should be between 24-26°C.
3. Bulk for 60-75 minutes at a controlled temperature of 25-28°C, covered with plastic and fold after 30 minutes
4. Scale at 400g and mould into long shape, then dip the surface into cracked wheat and place into baking tins.
5. Prove: 30-45 minutes at a controlled temperature of 25-28°C, 85% relative humidity.
6.Cut the top of the dough as desired.
7. Bake: 240°C, falling to 220°C for 35-45 minutes, with steam.
8. Pull out damper after 15 minutes.

Yield

5 loaves

Ingredients

Group 1
Ingredient
KG
Wholemeal flour
0.740
Wheat flour
0.260
Fermdor W Germ Liquid
0.080
Salt
0.022
Lecitem 1000
0.020
Yeast
0.020
Water
0.810
Total Weight: 1.952

Method

1. Mix for approximately 8-10 minutes slow and 7-9 minutes fast speed, until fully developed (add only 80% of the water at the beginning).
2. The finished dough temperature should be between 24-26°C.
3. Bulk for 60-75 minutes at a controlled temperature of 25-28°C, covered with plastic and fold after 30 minutes
4. Scale at 400g and mould into long shape, then dip the surface into cracked wheat and place into baking tins.
5. Prove: 30-45 minutes at a controlled temperature of 25-28°C, 85% relative humidity.
6.Cut the top of the dough as desired.
7. Bake: 240°C, falling to 220°C for 35-45 minutes, with steam.
8. Pull out damper after 15 minutes.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery