Group 1
Ingredient
KG
Water
1.000
1.000
Wheat flour
0.800
0.020
0.020
0.020
Black syrup
0.150
Extra-ground coarse rye flour
0.300
Total Weight: 3.310
Mixing time: 5 minutes on slow speed, 10- minutes in high speed.
Dough temperature: 26-28 °C.
Resting time: 10 minutes.
Dough weight: 90g
Proving time: (37°C 78% moisture) 90 minutes.
Starting temperature: 230°C.
Steam: 7 seconds.
Baking temperature: 210°C.
Baking time: 12-13 minutes.
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