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Burgundy Country Bread


Flour 100% 10000 g
Salt 1.8% 180 g
Yeast 4% 400 g
Proson Wit Bourgondy (white) » 2.5% 250 g
Proson Krokant Malt (crusty malt) » 1.5% 150 g
Water approx. 56% 5600 g
Working method
Kneading Mix all ingredients into a well developed dough
Dough temperature Approx. 27°C
Scale Approx. 1650 grams for 30 pieces
Dough rest Approx. 15 minutes
Dividing Divide the dough in 30 pieces. Do not round up, put the pieces on a plate and decorate with rye flour
Final proof Approx. 60 minutes
Baking Approx. 18 minutes at 230°C with some steam
BRC Halal Kosher RSPO Skal

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