Burgundy Coarse Multigrain Loaf
Ingredients

Flour | 50% | 5000 g |
Vitason Bourgondisch Grof (Burgundian Coarse) » | 50% | 5000 g |
Fresh Yeast | 2% | 200 g |
Water approx. | 50% | 5000 g |
Working method | |
Kneading | Mix all ingredients into a smooth and well developed dough |
Dough temperature | Approx. 26ºC |
Scale | Dough pieces approx. 850 grams and rounding |
Dough proof | Approx. 40 minutes |
Moulding | Mould as a long loaf Place the dough pieces on a with rice flour prepared inserter or baking sheets |
Final proof | Approx. 60-70 minutes |
Decorating | Just before baking sprinkle with rye flour and incise as desired |
Baking | Approx. 45 minutes at 220-230ºC with steam |