rye crust bread
grain product recipe
| ingredients | |
|---|---|
| sourdough | amount kg |
| rye flour | 20,6 |
| water | 27,6 |
| total kg | 47,9 |
| dough | |
| rye flour | 30 |
| wheat gluten | 6,8 |
| wheat flour | 38,8 |
| rye malt | 4 |
| yeast | 2,5 |
| salt | 1,8 |
| water | 35,7 |
| potato flakes | 5,9 |
| dried germinated rye grains | 20 |
| water | 40 |
| total kg | 233,4 |
| topping | |
| wheat bran | 6,5 |
| rye flour | 6,5 |
how to use
Preparation of soaking is needed for 1,5 hours. Dried germinated rye grains should be added into the dough 1 minute before the mixing is completed.
notes
| dough humidity | 54% | ± 0,5 |
| acidity | 8,6 N° | ± 0,3 |
Product is formed rectangular with a 75x124 mm form.
| working method | |
|---|---|
| mixing time | 5 min slow |
| 2 min fast | |
| dough temp | 29 °C ± 2 |
| resting time of dough | 5 min |
| proofing | 55min ± 5 |
| 33 °C ± 2 | |
| 66% ± 3 | |
| baking | 18 min |
| oven steam | 60kg/h ± 2 |
| heater | 310 °C ± 10 |
| zone 1 below | 250 °C ± 10 |
| zone 1 on top | 285 °C ± 10 |
| zone 2 below | 210 °C ± 10 |
| zone 2 on top | 270 °C ± 10 |
| zone 3 below | 210 °C ± 10 |
| zone 3 on top | 270 °C ± 10 |
| cooling | 60 min |
| weight of dough | 77,0 g (with topping) |
| weight of ready product | 57 g |
| weight of package | 342 g |
| pieces in package | 6 |
