Ingredients

Group 1
Ingredient
KG
Rye flour
0.600
Wheat flour
0.400
Fresh yeast
0.028
Salt
0.023
Fermdor R Plus
0.040
Lecitem 1000
0.025
Water
0.820
Total Weight: 1.936

Method

1. Mix for approximately 6-7 minutes slow and 2-3 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 and fold after 20 minutes.
4. Scale at 450g, mould into round shape, dip into rye grits and prove with the seal on the bottom in proving baskets, dusted with rye flour.
5. Prove: 30-40 minutes at a controlled temperature of 25-28°C, 85% relative humidity.
6. Turn the dough pieces.
7. Bake: 240-250°C, falling to 200°C for 35-40 minutes, with steam.
8. Pull out damper after 20 minutes.

Yield

5 loaves

Ingredients

Group 1
Ingredient
KG
Rye flour
0.600
Wheat flour
0.400
Fresh yeast
0.028
Salt
0.023
Fermdor R Plus
0.040
Lecitem 1000
0.025
Water
0.820
Total Weight: 1.936

Method

1. Mix for approximately 6-7 minutes slow and 2-3 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 and fold after 20 minutes.
4. Scale at 450g, mould into round shape, dip into rye grits and prove with the seal on the bottom in proving baskets, dusted with rye flour.
5. Prove: 30-40 minutes at a controlled temperature of 25-28°C, 85% relative humidity.
6. Turn the dough pieces.
7. Bake: 240-250°C, falling to 200°C for 35-40 minutes, with steam.
8. Pull out damper after 20 minutes.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

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