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Mixed Rye Bread 70/30 without the Addition of Yeast with Full Sour


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


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.
Final proof: approx. 70 minutes
Baking temperature: 260° C, dropping, giving steam
Baking time: approx. 60 minutes