Ingredients

Group 1
Ingredient
KG
Wheat flour
0.940
Dark rye flour
0.060
Fermdor S Classic / S Organic
0.040
Fresh yeast
0.025
Salt
0.024
Lecitem 1000
0.020
Water
0.630
Quark
0.130
Total Weight: 1.869

Method

1. Mix for approximately 6-8 minutes slow and 6-8 minutes fast speed, until fully developed.
2. The finished dough temperature should be between 24-26°C.
3. Bulk for 45 minutes at a controlled temperature of 25-28°C, covered with plastic.
4. Scale at 400g and mould into 50cm strands, then form a single-stranded bread, pull the ends together to get the knot shape and finally dip the surface into cracked rye.
5. Prove: 45-60 minutes with the surface on the bottom, at a controlled temperature of 25-28°C, covered with plastic.
6.Turn the dough pieces.
7. Bake: 230°C, falling to 220°C for 35-40 minutes, with steam.
8. Pull out damper after 15 minutes.

Yield

4 loaves

Ingredients

Group 1
Ingredient
KG
Wheat flour
0.940
Dark rye flour
0.060
Fermdor S Classic / S Organic
0.040
Fresh yeast
0.025
Salt
0.024
Lecitem 1000
0.020
Water
0.630
Quark
0.130
Total Weight: 1.869

Method

1. Mix for approximately 6-8 minutes slow and 6-8 minutes fast speed, until fully developed.
2. The finished dough temperature should be between 24-26°C.
3. Bulk for 45 minutes at a controlled temperature of 25-28°C, covered with plastic.
4. Scale at 400g and mould into 50cm strands, then form a single-stranded bread, pull the ends together to get the knot shape and finally dip the surface into cracked rye.
5. Prove: 45-60 minutes with the surface on the bottom, at a controlled temperature of 25-28°C, covered with plastic.
6.Turn the dough pieces.
7. Bake: 230°C, falling to 220°C for 35-40 minutes, with steam.
8. Pull out damper after 15 minutes.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

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