Group 1
Ingredient
KG
Water
1.000
1.000
Wheat flour
0.900
0.020
0.020
0.020
Black syrup
0.300
Extra-ground coarse rye flour
0.400
Total Weight: 3.660
Mixing time: 5 minutes on slow speed, 10- minutes on high speed.
Dough temperature: 26-28 °C.
Resting time: 20 minutes.
Dough weight 350g baking tin.
Proving time: (37°C 78% moisture) 90 minutes.
Starting temperature: 230°C.
Steam: 7-8 seconds.
Baking temperature: 190°C
Baking time: 25 minutes.
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