Group 1
Ingredient
KG
Water
1.000
Wheat flour
0.500
0.750
Graham flour
0.200
0.040
0.025
0.010
Total Weight: 2.525
Mixing time: 6 minutes on slow speed, 2 minutes on high speed
Resting time: 20 minutes
Proving time: ca 50 minutes
Starting temperature: 230°C
Baking temperature: 210°C
Steam: 7 seconds
Baking time: approx. 25 minutes
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