Group Dough
Ingredient
KG
%
Water
1.100
55.00
Wholemeal Rye
0.800
40.00
Wheat flour Extra
0.800
40.00
Dinkel wheat
0.400
20.00
0.200
10.00
0.100
5.00
0.050
2.50
Salt
0.030
1.50
0.025
1.30
Total Weight: 3.505
1: Mix all the ingredients in the doughmixer.
2: Run the dough 10 min slowly, and 2 min fast.
3: Let the dough rest in the mixer for 20 min.
4: Weigh off to suitable pieces.
5: Beat up into loaves and place on a plate or in a frame.
6: Ferment to the right size, about 50-60 min.
7: Bake with input temp 230 C, and steam for 8 sec, and lower to 190 C
8: Baking time approx. 35 min
9: Bake them in a stone oven for more artisan bread.
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