26 Feb 2025
Ingredients
Working method
- Mixing spiral: 5 min slow speed and 5 min second speed
- Dough temperature: 28°C
- Bulk fermentation: 20 min at ambient temperature.
- Scaling: Divide the dough into 750 g pieces pre-shape round
- Intermediate proofing: 20 min at ambient temperature
- Make Up: Shape the bread long so it fit in a kernebrod mould
- Final fermentation: 65min at 28°C and 80% humidity.
- Decoration before baking: Dust with rye flour and pinch in holes 2cm deep.
- Baking: Step 1: 5 min on 250°C with initial steam. Step 2: 55 min by 200°C
- Tip: Internal temperature should be 96°C to ensure a complete baking.
