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Hamburg Black Bread

Ingredients coarse grain sour

Coarse rye, medium ground 2.000 kg
Basic sour, dough yield 160 0.500 kg
Water 2.000 l
Total weight 4.500 kg

Processing

Standing time: approx. 16 hours at 22° C

Ingredients hot soaked grain

Coarse rye, coarsely ground 2.000 kg
Water (approx. 80° C) 2.000 l
Total weight 4.000 kg

Processing

Standing time: approx. 3 hours

Ingredients dough

Coarse grain sour 4.500 kg
Hot soaked grain 4.000 kg
Coarse rye, medium ground 5.500 kg
Wholemeal wheat flour 0.500 kg
Coarse grain bread, soaked (1:1) 2.000 kg
FERTIGSAUER 0.200 kg
PANIMALTIN 0.050 kg
Salt 0.220 kg
Yeast 0.050 kg
Water, approx. 3.600 l
Total weight 20.620 kg

Processing

Mixing time: approx. 30 minutes slow, spiral mixer
Dough temperature: 28 – 30° C
Bulk fermentation time: approx. 50 minutes
Subsequent mixing time: approx. 5 minutes
Scaling weight: 1.200 kg (18 x 10 x 10 cm)
Intermediate proof: none
Processing: tin bread
Final proof: approx. 60 minutes
Baking temperature: 230° C, dropping, giving steam
Open the damper after 2 minutes.
Baking time: approx. 2 hours
(core temperature: 97° C)

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