rye graham bread
flour product recipe
| ingredients | |
|---|---|
| dough | amount kg |
| wheat flour | 83 |
| improver | 0,7 |
| salt | 1,7 |
| gluten | 2,4 |
| germinated rye grains | 15 |
| sugar | 1,6 |
| yeast | 4,8 |
| rapeseed oil | 1,8 |
| water | 41 |
| diastatic wheat malt | 1 |
| total kg | 153 |
| outcome pieces | 430 |
| outcome packages | 430 |
| topping | |
| rye flakes | 1,800 |
how to use
For the best results pour 92-95
°C
water on diastatic wheat malt. Before mixing, wheat malt should be mixed with flour
or it can be added directly to the dough.
| working method | |
|---|---|
| dough mixing time | 2 min slow |
| 5 min fast | |
| dough temp | 24-25 °C ± 2 |
| pre proofing | 11-15 min |
| proofing | 45-70min ± 5 |
| 25-40 °C ± 2 | |
| 60-80% ± 2 | |
| baking | 20 min |
| oven steam | 90kg/h ± 2 |
| heater | 335-345 °C |
| zone 1 below | 190-200 °C |
| zone 2 below | 225-230 °C |
| zone 2 on top | 190-200 °C |
| zone 3 below | 200 °C |
| zone 3 on top | 200 °C |
| cooling | 90 min |
| weight of dough | 350 g (with topping) |
| weight of ready product | 300 g |
| weight of package | 300 g |
| pieces in package | 1 |
