Ingredients
Group 1
Ingredient
KG
Wheat flour
0.710
Rye flour (bright)
0.290
Skimmed milk powder
0.050
Fresh yeast
0.035
Fermdor Smoked
0.025
Lecitem 1000
0.020
Salt
0.020
Butter
0.010
Water
0.720
Total Weight: 1.880
Method
1. Mix for approximately 5 minutes slow and 5 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 220g, mould into round shape, dip into barley flakes and prove two dough pieces side-by-side.
5. Prove: 30-40 minutes at a controlled temperature of 25-28°C, 85% relative humidity.
6. Cut the top of the dough pieces one time.
7. Bake: 210-230°C for 35-40 minutes, with steam.
8. Pull out damper after 15 minutes.
Product Used
Ingredients
Group 1
Ingredient
KG
Wheat flour
0.710
Rye flour (bright)
0.290
Skimmed milk powder
0.050
Fresh yeast
0.035
Fermdor Smoked
0.025
Lecitem 1000
0.020
Salt
0.020
Butter
0.010
Water
0.720
Total Weight: 1.880
Method
1. Mix for approximately 5 minutes slow and 5 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 220g, mould into round shape, dip into barley flakes and prove two dough pieces side-by-side.
5. Prove: 30-40 minutes at a controlled temperature of 25-28°C, 85% relative humidity.
6. Cut the top of the dough pieces one time.
7. Bake: 210-230°C for 35-40 minutes, with steam.
8. Pull out damper after 15 minutes.
Ingredients
Group 1
Ingredient
KG
Wheat flour
0.710
Rye flour (bright)
0.290
Skimmed milk powder
0.050
Fresh yeast
0.035
Fermdor Smoked
0.025
Lecitem 1000
0.020
Salt
0.020
Butter
0.010
Water
0.720
Total Weight: 1.880
Method
1. Mix for approximately 5 minutes slow and 5 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 220g, mould into round shape, dip into barley flakes and prove two dough pieces side-by-side.
5. Prove: 30-40 minutes at a controlled temperature of 25-28°C, 85% relative humidity.
6. Cut the top of the dough pieces one time.
7. Bake: 210-230°C for 35-40 minutes, with steam.
8. Pull out damper after 15 minutes.
Product Used
Ingredients
Group 1
Ingredient
KG
Wheat flour
0.710
Rye flour (bright)
0.290
Skimmed milk powder
0.050
Fresh yeast
0.035
Fermdor Smoked
0.025
Lecitem 1000
0.020
Salt
0.020
Butter
0.010
Water
0.720
Total Weight: 1.880
Method
1. Mix for approximately 5 minutes slow and 5 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 220g, mould into round shape, dip into barley flakes and prove two dough pieces side-by-side.
5. Prove: 30-40 minutes at a controlled temperature of 25-28°C, 85% relative humidity.
6. Cut the top of the dough pieces one time.
7. Bake: 210-230°C for 35-40 minutes, with steam.
8. Pull out damper after 15 minutes.
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