ingredients
|
|---|
sourdough
| amount kg
|
whole meal rye flour
| 10
|
water
| 16
|
total kg:
| 26
|
| | |
scald
| |
| rye flour | 9
|
diastatic rye malt
| 1
|
water (hot)
| 25
|
caraway seeds
| 0,5
|
total kg
| 35,5
|
|
|
dough
| |
|
|
rye flour
| 28
|
wheat flour
| 9,5
|
sugar
| 4 |
| salt | 1 |
| yeast | 1,8
|
| improver | 1
|
water 3,5
| |
| | |
total kg
| 110,2
|
outcome pieces
| 96
|
outcome packages
| 96
|
| topping | |
whole meal rye flour
| 2
|
how to use
For the best results pour 92-95
°C
water on diastatic rye malt. Before mixing, rye malt should be mixed with flour
or it can be added directly to the dough.
notes
| dough humidity | 47-48% | ± 0,5
|
acidity
| 7,5-7,8N°
| ± 0,3
|
| working method |
|---|
dough mixing time
| 4 min slow
|
| | 1 min fast
|
dough temp
| 27-28 °C ± 2
|
dough resting time
| 45 min |
| proofing | 55min ± 5
|
| | 33 °C ± 2 |
| | 70% ±2 |
| baking | 35 min |
| oven steam | 79kg/h ± 2 |
| heater | 350 °C ± 10 |
| zone 1 below | 270 °C ± 10 |
| zone 1 on top | 270 °C ± 10 |
| zone 2 below | 245 °C ± 10 |
| zone 2 on top | 245 °C ± 10 |
| zone 3 below | 210 °C ± 10 |
| zone 3 on top | 270 °C ± 10 |
| zone 4 on below | 180 °C ± 10 |
| zone 4 on top | 180 °C ± 10 |
| cooling | 180 min
|
weight of dough
| 1120 g
(with topping)
|
weight of ready product
| 1000 g
|
weight of package
| 1000 g |
pieces in package
| 1
|
