Ingredients

Group 1
Ingredient
KG
Wheat flour
1.000
Fresh yeast
0.035
Fermdor R Plus
0.030
Fermdor Durum
0.026
Salt
0.022
Lecitem 1000
0.020
Water
0.650
Total Weight: 1.783

Method

1. Mix for approximately 5-7 minutes slow and 4-6 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 round shape, dip the seal into rye flour and prove with the seal on the bottom.
5. Prove for 30-40 minutes at a controlled temperature of 25-28°C, 85% relative humidity.
6. Turn the dough pieces.
7. Bake at 230-240°C, falling to 200°C for 35-40 minutes, with steam.
8. Pull out damper after 15 minutes.

Yield

4 loaves

Ingredients

Group 1
Ingredient
KG
Wheat flour
1.000
Fresh yeast
0.035
Fermdor R Plus
0.030
Fermdor Durum
0.026
Salt
0.022
Lecitem 1000
0.020
Water
0.650
Total Weight: 1.783

Method

1. Mix for approximately 5-7 minutes slow and 4-6 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 round shape, dip the seal into rye flour and prove with the seal on the bottom.
5. Prove for 30-40 minutes at a controlled temperature of 25-28°C, 85% relative humidity.
6. Turn the dough pieces.
7. Bake at 230-240°C, falling to 200°C for 35-40 minutes, with steam.
8. Pull out damper after 15 minutes.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

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