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9 Dec 2020
Organic/Bio wheat flour | 1000g | 100% |
Water | 520g | 52% |
Yeast | 30g | 3% |
Salt | 1.2g | 1.2% |
Vegetable oil Organic/Bio | 40g | 4% |
S500 Organic/Bio | 10g | 1% |
Sapore Senta Organic/Bio | 50g | 5% |
Sproutgrain Rye Organic/Bio | 300g | 30% |
Mixing spiral | 8 min. 1st speed - 3 min. 2nd speed, then add the grains at the end |
Dough temperature | 26°C
|
Bulk fermentation | Bulk fermentation 5 min. |
Make up | Shape in bloomer, roll in seeds and place in the moulds. | |
Final fermentation | 70 min., 30°C at 85% humidity |
Make incisions on top |
Oven temperature | 240°C falling to 220°C with steam | |
Baking time | 25-30 min. with initial steam |
© Puratos 2024
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