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