Group 1
Ingredient
KG
%
Wheat flour
8.000
80.00
Wholemeal flour
2.000
20.00
Yeast
0.400
4.00
Salt
0.220
2.20
0.220
2.20
0.200
2.00
Water
7.200
72.00
1.200
12.00
Total Weight: 19.440
1. Add all ingredients into a spiral mixing bowl.
2. Mix for 8-10 minutes on slow speed and 3-4 minutes on fast speed, until fully developed.
3. Dough temperature should be 24-26°C.
Direct
4a. Bulk for 60-75 minutes at a controlled temperature of 25-28°C, covered with plastic.
5a. Scale at 620g and mould into round shape.
6a. Prove for 20 minutes at a controlled temperature of 25-28°C, covered with plastic.
Overnight
4b. Bulk for 15-18 hours at a controlled temperature of 5-8°C, covered with plastic.
5b. Scale at 620g and mould into round shape.
6b. Prove for 60 minutes at a controlled temperature of 25-28°C, covered with plastic.
7. Indent the dough piece down in the middle using a rolling pin and heavily dust with rye flour.
8. Prove the dough piece with seal on top for another 10-20 minutes, until fully proved.
9. Turn the dough pieces.
10. Bake at 230-240°C, falling to 220°C for 45-50 minutes, with steam.
11. Pull out damper after 30 minutes.
Yield: 30 loaves
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