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Basic Korn
Ingredients
| Flour | 65% | 6500 g |
| Basic Korn 35% » | 35% | 3500 g |
| Fresh Yeast | 2.5% | 250 g |
| Water approx. | 54% | 5400 g |
| Working method | |
| Kneading | Mix all ingredients in to a well developed dough |
| Dough temperature | Approx. 26ºC |
| Scale | Approx. 890 grams |
| Intermediair proof | Approx. 45 minutes |
| Moulding | As a tinbread |
| Final proof | Approx. 75 minutes |
| Cutting | Cutting before baking |
| Baking | Approx. 35 minutes at 230ºC with steam |
