Danish Rye Loaf
Ingredients

Flour (high protein) | 10% | 1000 g |
Vitason Danish Rye 100% » | 90% | 9000 g |
Fresh Yeast | 1.5% | 150 g |
Salt | 0.2% | 20 g |
Water approx. | 60% | 6000 g |
Working method | |
Kneading | Mix all ingredients for 8 minutes and knead 1 minute |
Dough temperature | Approx. 26ºC |
Bulk proof | Approx. 20 minutes |
Scale | Approx. 1500 grams |
Moulding | Mould the dough pieces as a long loaf on a with oil rubbed bench. Roll the dough pills after a while, so that a nice smooth dough skin arises. Then place the dough pieces into with rye flour prepared proofing baskets |
Final proof | Approx. 40 minutes |
Processing | Turn over the proofing baskets and place the dough pieces on with rice flour prepared inserters or baking sheets |
Baking | Insert at 230ºC and bake approx. 55 minutes at 220ºC with steam |