Rustic Dark Loaf

Ingredients

Flour	30%	3000 g
Rye flour	20%	2000 g
Vitason Donker Meergranen (multigrain dark) 50% »	50%	5000 g
Fresh Yeast	2.5%	250 g
Sonextra Bruin (Sonextra brown) »	1%	100 g
Water approx.	53%	5300 g

Working method
Kneading	Mix all ingredients into smooth and a well developed dough
Dough temperature	Approx. 26ºC.
Scale	Dough pieces approx. 450 grams and rounding
Dough proof	Approx. 45 minutes
Moulding	Mould as a round loaf. Place the dough pieces on a with rice flour prepared inserter or baking sheets
Final proof	Approx. 55 minutes
Decorating	Sprinkle with Rye flour and incise as desired
Baking	Approx. 40 minutes at 220ºC with steam.