Ingredients

Group 1
Ingredient
KG
Wheat flour
1.000
Fermdor W Mild
0.030
Fresh yeast
0.030
Lecitem 1000
0.020
Salt
0.020
Water
0.730
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 (1:1).
5. Prove: 45-60 minutes at a controlled temperature of 25-28°C, covered with plastic.
5. Cut the top of the dough three times 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 W Mild
0.030
Fresh yeast
0.030
Lecitem 1000
0.020
Salt
0.020
Water
0.730
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 (1:1).
5. Prove: 45-60 minutes at a controlled temperature of 25-28°C, covered with plastic.
5. Cut the top of the dough three times 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

Please Rotate Your Device

Device

We require your device to be portrait in order to provide you with the best possible experience.