whole bread
grain product recipe
| ingredients | |
|---|---|
| dough | amount kg |
| whole meal wheat flour | 38,5 |
| water | 33 |
| sugar | 4 |
| germinated wheat grains | 20 |
| gluten | 5 |
| rapeseed oil | 2 |
| yeast | 4 |
| salt | 1,5 |
| improver | 0,8 |
| wheat flour | 38 |
| total kg | 146,8 |
| outcome pieces | 245 |
| outcome packages | 245 |
| Topping | |
| Graham flour | 7,5 |
how to use
Preparation or soaking are not needed and the grain is also resistant to dough processing. Can be added directly to the dough at the beginning or in the first part of the production process.
| working method | |
|---|---|
| mixing time | 5 min slow |
| 2 min fast | |
| dough temp | 26-27 °C ± 2 |
| preproofing time | 15 min |
| proofing | 55min ± 5 |
| 33 °C ± 2 | |
| 73% ± 2 | |
| baking | 21 min |
| oven steam | 90kg/h ± 2 |
| heater | 360°C |
| zone 1 | 190 °C |
| zone 2 | 235 °C |
| zone 3 | 210 °C |
| cooling | 90 min |
| weight of dough | 590 g (with topping) |
| weight of ready product | 500 g |
| weight of package | 500 g |
| pieces in package | 1 |
