Burgundian Coarse Multigrain wild bread

Ingredients

water. Approx	50%	5000 g
yeast	2%	200 g
Vitason Bourgondisch Grof (Burgundian Coarse) »	50%	5000 g
flour	50%	5000 g

Working method
Kneading	Mix all ingredients into a well developed dough.
Dough temperature	Approx. 26-28ºC.
Scale	approx 850 grams
Moulding	Mould as the examples on the picture
Decorating	with rye flour
Final proof	Approx. 60-70 minutes, cutting the bread before baking.
Baking	Approx. 45 minutes at 220-230 º C, with steam