Ingredients

Group 1
Ingredient
KG
Wheatmalt flakes
0.100
Water
0.150
Total Weight: 0.250
Group 2
Ingredient
KG
Wheat flour
0.600
Rye flour
0.400
Group 1
0.250
Salt
0.023
Fresh yeast
0.020
Lecitem 1000
0.020
Fermdor Smoked
0.025
Water
0.600
Olive oil
0.020
Total Weight: 1.958

Method

Group 1
1. Boil the water at 95°C, add to the wheatmalt flakes and leave to cool down to 5°C. Note: use only once cold.

Group 2
1. Mix group 2 for approximately 8-10 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 60 minutes at a controlled temperature of 25-28°C, covered with plastic..
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: 90 minutes at a controlled temperature of 5°C and then at 90 minutes at a controlled temperature of 25°C, 85% relative humidity.
6. Bake: 230-235°C, falling to 200°C for 35-40 minutes, with steam.
7. Pull out damper after 20 minutes.

Yield

4 loaves

Ingredients

Group 1
Ingredient
KG
Wheatmalt flakes
0.100
Water
0.150
Total Weight: 0.250
Group 2
Ingredient
KG
Wheat flour
0.600
Rye flour
0.400
Group 1
0.250
Salt
0.023
Fresh yeast
0.020
Lecitem 1000
0.020
Fermdor Smoked
0.025
Water
0.600
Olive oil
0.020
Total Weight: 1.958

Method

Group 1
1. Boil the water at 95°C, add to the wheatmalt flakes and leave to cool down to 5°C. Note: use only once cold.

Group 2
1. Mix group 2 for approximately 8-10 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 60 minutes at a controlled temperature of 25-28°C, covered with plastic..
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: 90 minutes at a controlled temperature of 5°C and then at 90 minutes at a controlled temperature of 25°C, 85% relative humidity.
6. Bake: 230-235°C, falling to 200°C for 35-40 minutes, with steam.
7. Pull out damper after 20 minutes.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery