ingredients:
|
|---|
sourdough
| amount kg
|
rye flour
| 8
|
water
| 14
|
total kg
| 22
|
| | |
| scald | |
rye flour
| 4
|
fermented rye malt
| 5
|
white rye malt
| 0,9
|
| water (hot) | 25
|
total kg
| 34,9
|
| | |
| dough | |
| rye flour | 28
|
| wheat flour | 12
|
barley malt extract
| 5,5
|
| sugar | 4,5
|
| improver | 1,1
|
| yeast | 3 |
| salt | 1,1
|
| water | 3,5
|
| total kg | 115,6
|
| | |
outcome pieces
| 125
|
outcome packages
| 125 |
how to use
For the best result, pour 92-95 °C water on fermented rye malt. Before mixing, rye malt should be mixed with flour or it can be added directly to the dough.
notes
| dough humidity | 46-48% | ± 0,5
|
acidity
| 8,4-8,8N°
| ± 0,3
|
| working method |
|---|
mixing time
| 2 min slow
|
| | 5 min fast
|
dough temp
| 29 °C ± 2
|
resting time
| 90 min |
| proofing | 50min ± 5
|
| | 32 °C ± 2 |
| | 62% ± 2
|
| baking | 33 min |
| oven steam | 79kg/h ± 2 |
| heater | 350 °C
|
zone 1
| 265 °C
|
zone 2
| 240 °C
|
zone 3
| 220 °C
|
zone 4
| 195 °C
|
| cooling | 180 min |
weight of dough
| 900 g
(with topping)
|
weight of ready product
| 800 g
|
weight of package
| 800,4 g |
pieces in package
| 16 |
