Group Dough
Ingredient
KG
%
Water
1.000
62.00
Wholegrain wheatflour
0.800
50.00
0.600
38.00
Wheat flour Extra
0.200
12.00
0.015
0.50
0.030
-
Total Weight: 2.645
1: Run the dough 6min slowly, 3-4min quickly.
2: Let the dough rest for about 20min
3: Scale the dough into suitable pieces.
4: Time in fermentation cabinet about 50 min
5: Baking temp 240C lower to 190C.
6: Steam 8sec
7: Open the valve after 10 min baking
8: Baking time approx 40 min in molds or inserted bread.
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