Ingredients

Group 1
Ingredient
KG
Wheat flour
1.000
Fermdor W Plus
0.035
Fresh yeast
0.025
Lecitem 1000
0.020
Salt
0.020
Water
0.740
Walnuts
0.200
Total Weight: 2.040

Method

1. Mix all ingredients (except walnuts) for approximately 6-8 minutes slow and 4-6 minutes fast speed, until fully developed.
2. The finished dough temperature should be between 24-26°C.
3.Add the walnuts and mix for 1 minute on slow speed.
4. Bulk for 45 minutes at a controlled temperature of 25-28°C, covered with plastic.
5. Scale at 450g and mould into long shape.
6. Prove: 45-60 minutes at a controlled temperature of 25-28°C, covered with plastic.
7.Dust the dough surface with rye flour and cut the top multiple times.
8. Bake: 220°C for 40 minutes, with steam.
9. Pull out damper after 20 minutes.

Yield

4 loaves

Ingredients

Group 1
Ingredient
KG
Wheat flour
1.000
Fermdor W Plus
0.035
Fresh yeast
0.025
Lecitem 1000
0.020
Salt
0.020
Water
0.740
Walnuts
0.200
Total Weight: 2.040

Method

1. Mix all ingredients (except walnuts) for approximately 6-8 minutes slow and 4-6 minutes fast speed, until fully developed.
2. The finished dough temperature should be between 24-26°C.
3.Add the walnuts and mix for 1 minute on slow speed.
4. Bulk for 45 minutes at a controlled temperature of 25-28°C, covered with plastic.
5. Scale at 450g and mould into long shape.
6. Prove: 45-60 minutes at a controlled temperature of 25-28°C, covered with plastic.
7.Dust the dough surface with rye flour and cut the top multiple times.
8. Bake: 220°C for 40 minutes, with steam.
9. Pull out damper after 20 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.