Ingredients

Group 1
Ingredient
KG
Wheat flour
1.000
Fermdor W Plus
0.035
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
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