Group Dough
Ingredient
KG
%
Water
1.000
59.00
0.600
35.00
Extra strong whole grain wheat flour
0.600
35.00
Wheat flour Extra
0.300
17.00
Wholemeal Rye
0.200
13.00
Black syrup
0.100
3.00
0.030
1.00
Bakels Dry Yeast
0.015
0.50
Total Weight: 2.845
- Mix the dough 6 min slowly, 3-4 min quickly.
- Let the dough rest for about 20 min.
- Scale into suitable pieces.
- Ferment for about 50 minutes in a fermentation room.
- Input temp 240C
- Steam for about 8 sec
- Lower to 190C and finish baking
- Open the damper after 10 min
- Baking time approx. 22min
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