Ingredients

Group 1
Ingredient
KG
Wheat flour
1.000
Fermdor Rustic
0.030
Lecitem 1000
0.020
Salt
0.020
Water
0.730
Yeast
0.030
Total Weight: 1.830

Method

1. Mix for approximately 7 minutes slow and 5 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 500g, mould into Vienna shapes and dip into poppy/sesame seed mix (50/50).
5. Prove: 45-60 minutes at a controlled temperature of 25-28°C, covered with plastic.
5. Cut the top of the dough three time at a 45° angle.
6. Bake: 230°C, falling to 200°C for 45-50 minutes, with steam.
7. Pull out damper after 25 minutes.

Yield

3 loaves

Ingredients

Group 1
Ingredient
KG
Wheat flour
1.000
Fermdor Rustic
0.030
Lecitem 1000
0.020
Salt
0.020
Water
0.730
Yeast
0.030
Total Weight: 1.830

Method

1. Mix for approximately 7 minutes slow and 5 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 500g, mould into Vienna shapes and dip into poppy/sesame seed mix (50/50).
5. Prove: 45-60 minutes at a controlled temperature of 25-28°C, covered with plastic.
5. Cut the top of the dough three time at a 45° angle.
6. Bake: 230°C, falling to 200°C for 45-50 minutes, with steam.
7. Pull out damper after 25 minutes.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery