Group Dough
Ingredient
KG
%
Water
1.100
38.40
Extra strong whole grain wheat flour
0.900
31.40
0.600
20.90
Wheat flour Extra
0.200
7.00
0.030
1.10
0.020
0.70
0.015
0.50
Total Weight: 2.865
- Run the dough 6min slowly, 3-4min quickly.
- Let the dough rest for about 20min
- Scale the dough into suitable pieces.
- Time in fermentation cabinet about 50 min
- Baking temp 240C lower to 190C.
- Steam 8sec
- Open the valve after 10 min baking
- Baking time approx 40 min in molds or inserted bread.
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