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Dark Malt Loaf with Sarrasin
Ingredients
| Flour | 80% | 8000 g |
| CreationS Dark Malt » | 20% | 2000 g |
| Proson Sarrasin » | 3% | 300 g |
| QS Croustillant (Crispy) » | 2% | 200 g |
| Fresh Yeast | 2% | 200 g |
| Salt | 1,2% | 120 g |
| Water approx. | 63% | 6300 g |
| Working method | |
| Kneading | Mix all ingredients into a smooth and well developed dough |
| Dough temperature | Approx. 26°C |
| Scale | Dough pieces approx. 900 grams and rounding |
| Dough proof | Approx. 35 minutes |
| Moulding | Mould as a long loaf Place the dough pieces on an with rice flour prepared inserter or baking sheets |
| Final proof | Approx. 60 minutes |
| Decorating | Just before baking sprinkle with Rye flour and incise as desired |
| Baking | Approx. 35 minutes at 230°C with steam |
