black bread
grain product recipe
| ingredients | |
|---|---|
| sourdough | amount kg |
| rye flour | 13 |
| water | 20 |
| total kg | 33 |
| scald | |
| rye flour | 5 |
| fermented rye malt | 6 |
| white rye malt | 1 |
| water (hot) | 30 |
| total kg | 40,2 |
| dough | |
| rye flour | 26 |
| wheat flour | 22 |
| sugar | 6 |
| yeast | 2,6 |
| salt | 1,5 |
| improver | 1 |
| germinated rye grains | 20 |
| sunflower seeds | 10 |
| linseeds | 4 |
| malt extract | 6 |
| water | 8,5 |
| total kg | 182,6 |
| outcome pieces | 238 |
| outcome packages | 238 |
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 |
| 0 min fast | |
| dough temp | 26-28 °C ± 2 |
| resting time | 60 min |
| proofing | 60min ± 5 |
| 36 °C ± 2 | |
| 70% ± 2 | |
| 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 | 760 g (with topping) |
| weight of ready product | 650 g |
| weight of package | 650 g |
| pieces in package | 1 |
