Sproutful Country Loaf

Mixing (spiral)

10 min in first speed and 5 min in second speed. Keep ± 10% of the water to do a bassinage during the second speed. Add Sproutgrain Rye at the end of the mixing.

Dough temperature

25°C

First fermentation

25 min at ambient temperature.

Scaling and pre-shaping

Divide the dough in pieces of 1 kg and pre-shape round.

Intermediate fermentation

20 min at ambient temperature.

Shaping

Shape long and place on a cloth previously floured.

Final fermentation

14 hrs at 6°C and 75% humidity.

Decoration

Dust rye flour on top and give 3 incisions.

Baking

Deck oven. Start at 250°C, then go immediately down to 220°C. With steam.
40 min. Open the damper and lower temperature to 210°C for the last 5 min.