1. active

Crusty Bread


Wheat flour type 812 6.500 kg
Rye flour type 1150 2.500 kg
STABILASE 0.150 kg
Salt 0.200 kg
Yeast 0.200 kg
Water, approx. 7.800 l
Total weight 18.350 kg


Mixing time: 6 + 4 minutes, spiral mixer
Dough temperature: approx. 27° C
Bulk fermentation time: approx. 20 minutes
Scaling weight: 0.900 kg
Intermediate proof: none
Instructions for use: After the bulk fermentation time, scale the dough pieces and mould round loosely in rye flour. Subsequently, place in floured bread baskets with the seam downwards and allow to prove. At normal proof, place on setters with the seam upwards and load, giving steam. Open the damper 10 minutes before the end of the baking time.
Final proof: approx. 50 minutes
Baking temperature: 250° C, dropping, giving steam
Baking time: approx. 50 minutes