Working method |
Kneading |
Mix all ingredients into a smooth and well developed dough
Mixing time approx. 4 minutes in the 1st gear and 6 minutes in the 2nd gear |
Dough temperature |
Approx. 22-24°C |
Bulk proof |
Approx. 12 hours at 2-4ºC in a container |
Scale |
Sprinkle the workbench wit flour, emty the container gently
Gently push out the dough piece into a rectangular form
Stab into an even number dough pieces of approx. 400 grams and 50 grams
Round all slightly up |
Moulding |
Flatten the small dough pieces, sprinkle with rye flour and place them in the proofing baskets
Mould the big dough pieces as a round loaf and place them, with closure up, on top of the flatten small dough pieces |
Final proof |
Approx. 70 minutes at 28ºC and RH 80%
After approx. 60 minutes turn the proofing baskets and place the dough pieces on with rice flour prepared inserter or baking sheets |
Decorating |
Just before baking sprinkle with rye flour |
Baking |
Approx. 40 minutes at 240ºC with a little steam |
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Extra information |
Variations |
Deeg is ook toepasbaar voor baguette, petit pain en fantasie modellen. |