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"Frankenlaib" with Basic Sour


Rye flour type 1150 5.200 kg
Wheat flour type 812 2.000 kg
Basic sour, dough yield 160 4.500 kg
STABILASE 0.100 kg
Salt 0.200 kg
Yeast 0.100 kg
Water, approx. 6.300 l
Total weight 18.400 kg


Mixing time: 6 + 2 minutes, spiral mixer
Dough temperature: 28 – 29° C
Bulk fermentation time: approx. 20 minutes
Scaling weight: 1.150 kg
Intermediate proof: none
Instructions for use: After the bulk fermentation time, scale the dough pieces and mould round. Place the well-floured dough pieces directly on setters with the seam downwards. The final proof initially takes place in a dry atmosphere (in the room) until hairline cracks have formed. Further final proof can then take place in the fermentation chamber. Load at full proof, giving steam which is allowed to escape after approx. 2 minutes.
Final proof: approx. 60 minutes
Baking temperature: 260° C, dropping, giving steam
Baking time: approx. 60 minutes