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.
3 fondue breads
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.
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.
3 fondue breads
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.