Ingredients

Group 1
Ingredient
KG
Wheat flour
1.000
Dark wheat flour
0.250
Fermdor R Plus
0.040
Fresh yeast
0.030
Salt
0.028
Lecitem 1000
0.025
Water
1.000
Total Weight: 2.373

Method

1. Mix for approximately 8-10 minutes slow and 3-4 minutes fast speed, until fully developed.
2. The finished dough temperature should be between 24-26°C.
3. Bulk for 60-75 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: 20-30 minutes at a controlled temperature of 25-28°C, 85% relative humidity.
6. Bake: 230-240°C for 55-60 minutes, with steam.
7. Pull out damper after 30 minutes.

Yield

3 fondue breads

Ingredients

Group 1
Ingredient
KG
Wheat flour
1.000
Dark wheat flour
0.250
Fermdor R Plus
0.040
Fresh yeast
0.030
Salt
0.028
Lecitem 1000
0.025
Water
1.000
Total Weight: 2.373

Method

1. Mix for approximately 8-10 minutes slow and 3-4 minutes fast speed, until fully developed.
2. The finished dough temperature should be between 24-26°C.
3. Bulk for 60-75 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: 20-30 minutes at a controlled temperature of 25-28°C, 85% relative humidity.
6. Bake: 230-240°C for 55-60 minutes, with steam.
7. Pull out damper after 30 minutes.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery