ingredients
|
|---|
sourdough
| amount kg
|
rye flour
| 17
|
water
| 28
|
total kg
| 45
|
| | |
| scald | |
rye flour
| 7
|
dark rye malt
| 8
|
white rye malt
| 1,5
|
| water (hot) | 41
|
total kg
| 57,5
|
| | |
| dough | |
| rye flour | 39 |
| wheat flour | 28
|
| sugar | 9
|
| yeast | 2,4 |
| salt | 1,5
|
| improver | 1,6
|
malt extract
| 5
|
| water | 2,5 |
| total kg | 191,5
|
| | |
outcome pieces
| 248
|
outcome packages
| 248
|
how to use
For the best result, pour 92-95 °C water on dark rye malt. Before mixing, rye malt should be mixed with flour
or it can be added directly to the dough.
notes
| dough humidity | 45-46% | ± 0,5
|
acidity
| 9-10 N°
| ± 0,3
|
| working method |
|---|
mixing time
| 5 min slow
|
| | 0 min fast
|
dough temp
| 26-28 °C ± 2
|
resting time
| 60 min |
| proofing | 45min ± 5
|
| | 33 °C ± 2 |
| | 65% ± 3 |
| baking | 28 min |
| oven steam | 30kg/h ± 2 |
| heater | °C
|
zone 1
| 240-270 °C
|
zone 2
| 210-230 °C
|
zone 3
| 180-210 °C
|
zone 4
| 170-195 °C
|
| cooling | 180 min |
weight of dough
| 700 g
(with topping)
|
weight of ready product
| 600 g
|
weight of package
| 600 g |
pieces in package
| 1 |
