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