Ingredients

Group 1
Ingredient
KG
Wheat flour
0.800
Wholemeal flour
0.200
Yeast
0.040
Salt
0.022
Fermdor R Plus
0.020
Lecitem 1000
0.020
Water
0.720
Fermdor W Germ Liquid
0.120
Total Weight: 1.942

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.

Direct
3a. Bulk for 60-75 minutes at a controlled temperature of 25-28°C, covered with plastic.
4a. Scale at 620g and mould into round shape.
5a. Prove: 20 minutes at a controlled temperature of 25-28°C, covered with plastic.

Overnight
3b. Bulk for 15-18 hours at a controlled temperature of 5-8°C, covered with plastic.
4b. Scale at 620g and mould into round shape.
5b. Prove: 60 minutes at a controlled temperature of 25-28°C, covered with plastic.

6. Indent the dough piece down in the middle using a rolling pin and heavily dust with rye flour.
7. Prove the dough piece with seal on top for another 10-20 minutes, until fully proved.
8. Turn the dough pieces.
8. Bake: 230-240°C, falling to 220°C for 45-50 minutes, with steam.
9. Pull out damper after 30 minutes.

Yield

3 loaves

Ingredients

Group 1
Ingredient
KG
Wheat flour
0.800
Wholemeal flour
0.200
Yeast
0.040
Salt
0.022
Fermdor R Plus
0.020
Lecitem 1000
0.020
Water
0.720
Fermdor W Germ Liquid
0.120
Total Weight: 1.942

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.

Direct
3a. Bulk for 60-75 minutes at a controlled temperature of 25-28°C, covered with plastic.
4a. Scale at 620g and mould into round shape.
5a. Prove: 20 minutes at a controlled temperature of 25-28°C, covered with plastic.

Overnight
3b. Bulk for 15-18 hours at a controlled temperature of 5-8°C, covered with plastic.
4b. Scale at 620g and mould into round shape.
5b. Prove: 60 minutes at a controlled temperature of 25-28°C, covered with plastic.

6. Indent the dough piece down in the middle using a rolling pin and heavily dust with rye flour.
7. Prove the dough piece with seal on top for another 10-20 minutes, until fully proved.
8. Turn the dough pieces.
8. Bake: 230-240°C, falling to 220°C for 45-50 minutes, with steam.
9. Pull out damper after 30 minutes.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery