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Mixed Rye Bread 70/30


Rye flour type 1150 7.000 kg
Wheat flour type 550 3.000 kg
IREKS SAUER 0.350 kg
STABILASE 0.200 kg
Salt 0.200 kg
Yeast 0.240 kg
Water, approx. 7.500 l
Total weight 18.490 kg


Mixing time: 6 + 2 minutes, spiral mixer
Dough temperature: 27 – 28° 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 and process round or long-shaped and allow to prove in bread baskets. After the final proof, place on setters, wash with water, dock and load, giving steam which is allowed to escape after approx. 2 minutes.
Final proof: approx. 50 minutes
Baking temperature: 260° C, dropping, giving steam
Baking time: approx. 60 minutes