Ingredients
Group 1
Ingredient
KG
Wheat flour
1.000
Fresh yeast
0.035
Fermdor R Classic / R Organic
0.030
Lecitem 1000
0.020
Salt
0.020
Water
0.820
Total Weight: 1.925
Method
1. Mix for approximately 6-8 minutes slow and 10-13 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 620g, roll the dough piece flat and with a dough cutter, cut 3cm x 3cm pieces, dusting each with rye flour.
5. Prove: 30-45 minutes at a controlled temperature of 25-28°C, 85% relative humidity.
6. Bake: 220°C for 30 minutes, with steam.
7. Pull out damper after 25 minutes.
Yield
3 fondue breads
Product Used
Ingredients
Group 1
Ingredient
KG
Wheat flour
1.000
Fresh yeast
0.035
Fermdor R Classic / R Organic
0.030
Lecitem 1000
0.020
Salt
0.020
Water
0.820
Total Weight: 1.925
Method
1. Mix for approximately 6-8 minutes slow and 10-13 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 620g, roll the dough piece flat and with a dough cutter, cut 3cm x 3cm pieces, dusting each with rye flour.
5. Prove: 30-45 minutes at a controlled temperature of 25-28°C, 85% relative humidity.
6. Bake: 220°C for 30 minutes, with steam.
7. Pull out damper after 25 minutes.
Ingredients
Group 1
Ingredient
KG
Wheat flour
1.000
Fresh yeast
0.035
Fermdor R Classic / R Organic
0.030
Lecitem 1000
0.020
Salt
0.020
Water
0.820
Total Weight: 1.925
Method
1. Mix for approximately 6-8 minutes slow and 10-13 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 620g, roll the dough piece flat and with a dough cutter, cut 3cm x 3cm pieces, dusting each with rye flour.
5. Prove: 30-45 minutes at a controlled temperature of 25-28°C, 85% relative humidity.
6. Bake: 220°C for 30 minutes, with steam.
7. Pull out damper after 25 minutes.
Yield
3 fondue breads
Product Used
Ingredients
Group 1
Ingredient
KG
Wheat flour
1.000
Fresh yeast
0.035
Fermdor R Classic / R Organic
0.030
Lecitem 1000
0.020
Salt
0.020
Water
0.820
Total Weight: 1.925
Method
1. Mix for approximately 6-8 minutes slow and 10-13 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 620g, roll the dough piece flat and with a dough cutter, cut 3cm x 3cm pieces, dusting each with rye flour.
5. Prove: 30-45 minutes at a controlled temperature of 25-28°C, 85% relative humidity.
6. Bake: 220°C for 30 minutes, with steam.
7. Pull out damper after 25 minutes.
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