Burgundy Country Bread
Ingredients

Flour | 100% | 10000 g |
Salt | 1.8% | 180 g |
Yeast | 4% | 400 g |
Proson Wit Bourgondy (white) » | 2.5% | 250 g |
Proson Krokant Malt (crusty malt) » | 1.5% | 150 g |
Water approx. | 56% | 5600 g |
Working method | |
Kneading | Mix all ingredients into a well developed dough |
Dough temperature | Approx. 27°C |
Scale | Approx. 1650 grams for 30 pieces |
Dough rest | Approx. 15 minutes |
Dividing | Divide the dough in 30 pieces. Do not round up, put the pieces on a plate and decorate with rye flour |
Final proof | Approx. 60 minutes |
Baking | Approx. 18 minutes at 230°C with some steam |