Ingredients

Group 1
Ingredient
KG
Wheat flour
1.000
Fermdor Smoked
0.035
Fresh yeast
0.035
Lecitem 1000
0.020
Wheat germs
0.020
Salt
0.020
Cold water
0.700
Total Weight: 1.830

Method

1. Mix for approximately 6-8 minutes slow and 2-3 minutes fast speed, until fully developed.
2. The finished dough temperature should be between 24-26°C.
3. Bulk for 60 minutes at a controlled temperature of 25-28°C, covered with plastic.
4. Scale at 450g, mould into long shape and roll in 2/3 oat and 1/3 wheat germs, then cut the top of the dough piece twice crossed-over.
5. Prove: 30-45 minutes at a controlled temperature of 25-28°C, 85% relative humidity.
6. Bake: 210-230°C for 35-40 minutes, with steam.
7. Pull out damper after 15 minutes.

Yield

4 loaves

Ingredients

Group 1
Ingredient
KG
Wheat flour
1.000
Fermdor Smoked
0.035
Fresh yeast
0.035
Lecitem 1000
0.020
Wheat germs
0.020
Salt
0.020
Cold water
0.700
Total Weight: 1.830

Method

1. Mix for approximately 6-8 minutes slow and 2-3 minutes fast speed, until fully developed.
2. The finished dough temperature should be between 24-26°C.
3. Bulk for 60 minutes at a controlled temperature of 25-28°C, covered with plastic.
4. Scale at 450g, mould into long shape and roll in 2/3 oat and 1/3 wheat germs, then cut the top of the dough piece twice crossed-over.
5. Prove: 30-45 minutes at a controlled temperature of 25-28°C, 85% relative humidity.
6. Bake: 210-230°C for 35-40 minutes, with steam.
7. Pull out damper after 15 minutes.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

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