Ingredients

Group 1
Ingredient
KG
Wholemeal flour
0.750
Wheat flour
0.250
Fermdor W Plus
0.040
Yeast
0.010
Salt
0.025
Lecitem 1000
0.020
Water
1.000
Total Weight: 2.095

Method

1. Mix for approximately 8-10 minutes slow and 12-15 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 minutes at a controlled temperature of 25-28°C, covered with plastic.
4. Fold the dough and then bulk for 15-18 hours at a controlled temperature of 5-8°C, covered with plastic.
5. Rest the dough for 60 minutes at a controlled temperature of 25-28°C.
6. Scale the dough at 450g into long shapes, dredge in desired seeds and wheat flour and twist.
7. Prove: 20 minutes at a controlled temperature of 25-28°C, covered with plastic.
8. Bake: 240°C, falling to 210°C for 40-45 minutes, with steam.
9. Pull out damper after 15 minutes.

Yield

4 loaves

Ingredients

Group 1
Ingredient
KG
Wholemeal flour
0.750
Wheat flour
0.250
Fermdor W Plus
0.040
Yeast
0.010
Salt
0.025
Lecitem 1000
0.020
Water
1.000
Total Weight: 2.095

Method

1. Mix for approximately 8-10 minutes slow and 12-15 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 minutes at a controlled temperature of 25-28°C, covered with plastic.
4. Fold the dough and then bulk for 15-18 hours at a controlled temperature of 5-8°C, covered with plastic.
5. Rest the dough for 60 minutes at a controlled temperature of 25-28°C.
6. Scale the dough at 450g into long shapes, dredge in desired seeds and wheat flour and twist.
7. Prove: 20 minutes at a controlled temperature of 25-28°C, covered with plastic.
8. Bake: 240°C, falling to 210°C for 40-45 minutes, with steam.
9. Pull out damper after 15 minutes.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery