Mixed Rye Bread 70/30 without the Addition of Yeast with Full Sour
Ingredients
Rye flour type 1150
3.400
kg
Wheat flour type 550
3.000
kg
Full sour, dough yield 180
6.480
kg
STABILASE
0.100
kg
Salt
0.200
kg
Water, approx.
5.000
l
Total weight
18.180
kg
Processing
Mixing time: 6 + 2 minutes, spiral mixer
Dough temperature: 27 – 28° C
Bulk fermentation time: 30 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.
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