Recipes
| Coarse rye, medium ground | 4.000 | kg |
| Basic sour, dough yield 160 | 0.500 | kg |
| Water (approx. 25° C) | 4.000 | l |
| Total weight | 8.500 | kg |
| Coarse rye, coarsely ground | 3.000 | kg |
| Salt | 0.220 | kg |
| Water (approx. 40° C) | 3.000 | l |
| Total weight | 6.220 | kg |
| Coarse grain sour | 8.500 | kg |
| Soaked grain | 6.220 | kg |
| Coarse rye, coarsely ground | 3.000 | kg |
| Coarse grain bread, soaked (1:1) | 2.000 | kg |
| BACKEXTRAKT | 0.300 | kg |
| PANIMALTIN | 0.250 | kg |
| Yeast | 0.050 | kg |
| Water | 0.800 | l |
| Total weight | 21.120 | kg |
| Mixing time: approx. 45 minutes slow, L-shaped paddle mixer |
| Dough temperature: approx. 28° C |
| Bulk fermentation time: approx. 60 minutes |
| Subsequent mixing time: 5 – 10 minutes |
|
Scaling weight: 6.500 kg for big, long, black tins (75 x 13.8 x 10 cm) 1.700 kg for black toast bread tins (29 x 11 x 9.5 cm) 1.500 kg for bread tins (18 x 10 x 10 cm) |
| Intermediate proof: none |
| Processing: tin bread |
| Topping: rye flour wash |
| Final proof: approx. 60 minutes |
| Baking temperature: 160° C, giving steam, which is allowed to escape after 2 minutes, dropping to 150° C after 2 hours |
| Baking time: approx. 3 hours, depending on the scaling weight (core temperature: 97° C) |
