Group 1
Ingredient
KG
%
Wheat flour
7.100
71.00
Rye flour (bright)
2.900
29.00
Skimmed milk powder
0.500
5.00
Yeast
0.350
3.50
0.400
4.00
0.200
2.00
Salt
0.200
2.00
Butter
0.100
1.00
Water
7.200
72.00
Total Weight: 18.950
1. Add all ingredients into a spiral mixing bowl.
2. Mix for 5 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 220g, mould into round shape, dip into barley flakes and prove two dough pieces side-by-side.
6. Prove for 30-40 minutes at a controlled temperature of 25-28°C, 85% relative humidity.
7. Cut the top of the dough pieces one time.
8. Bake at 210-230°C for 35-40 minutes, with steam.
9. Pull out damper after 15 minutes.
Yield: 86 loaves
Related recipes
Related products
Fermdor® S Germ
Bread, Roll & Morning Goods, Sourdough Products
Spelt-based sourdough powder, delivering a typical roasted and malty aroma and a nicely balanced flavour with a slight acidity and ...
View product
Lecitem® 1000
Bread, Roll & Morning Goods, Bread & Roll Improvers
General purpose robust powdered improver, for good stability, shock tolerance and volume in bread and rolls, including wholemeal.
View product
