NEW
NEW
IngredientsGroup 1
Ingredient
KG
Water
1.000
Wheat flour
0.600
0.500
Sifted rye flour
0.500
0.030
0.015
0.020
Total Weight: 2.665
Mixing time: 6 minutes on slow speed, 2 minutes on high speed
Resting time: 20 minutes
Dough weight: 550 g
Proving time: 50-60 minutes
Starting temperature: 240°C
Baking temperature: 200°C
Steam: 7 seconds
Baking time: approx. 25 minutes
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