Group 1
Ingredient
KG
Water
1.100
Extra strong whole grain wheat flour
0.800
0.500
Wheat flour Extra
0.500
Black syrup
0.100
0.015
0.030
0.020
Total Weight: 3.065
Mixing time: 10 minutes on low speed, 2 minutes on high speed.
Resting time: 20 minutes
Divide the dough into desired weight.
Proving time: 60 minutes
Steam: 8 seconds
Starting temperature: 240°C
Baking temperature: 190°C
Baking time: 30 minutes.
Related recipes
Related products
Lecicool
Lecicool is a bread improver for products which are to be stored in a fridge or freezer.
View product
Lecimax 2000
Lecimax 2000 is a classic powder-based bread improver, providing volume and stability in all kinds of yeast bread.
View product
Råger
The Ryebase (Råger) is a high-fiber bread base for dark bread with a good rye taste and acidity from sourdough.
View product
