Group 1
Ingredient
KG
%
Wheat flour
10.000
100.00
0.350
3.50
Yeast
0.250
2.50
0.200
2.00
Salt
0.200
2.00
Water
7.400
74.00
Walnuts
2.000
20.00
Total Weight: 20.400
1. Add all ingredients (except walnuts) into a spiral mixing bowl
2. Mix for 6-8 minutes on slow speed and 4-6 minutes on fast speed, until fully developed.
3. The finished dough temperature should be between 24-26°C.
4. Add the walnuts and mix for 1 minute on slow speed.
5. Bulk for 45 minutes at a controlled temperature of 25-28°C, covered with plastic.
6. Scale at 450g and mould into long shape.
7. Prove for 45-60 minutes at a controlled temperature of 25-28°C, covered with plastic.
8. Dust the dough surface with rye flour and cut the top multiple times.
9. Bake at 220°C for 40 minutes, with steam.
10. Pull out damper after 20 minutes.
Yield: 45 loaves
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