Wholemeal loaf

Ingredients

Wholemeal flour	100 %	10000 g
Salt	1,8%	180 g
Yeast	2 %	200 g
Sonplus Grofvolkoren (wholemeal) »	5 %	500 g
Water approx.	63-65%	6300-6500 g

Working method
Kneading	Mix all ingredients into a well developed dough.
Dough temperature	Approx. 27ºC.
Scale	Approx. 900 grams.
Intermediair proof	Approx. 40 minutes, mould like a loaf.
Final proof	Approx. 70 minutes.
Baking	Approx. 40 minutes at 240ºC, with some steam.