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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 |
