Working method |
Kneading |
Mix all ingredients into a smooth and well developed dough |
Dough temperature |
Approx. 27ºC |
Scale |
Dough pieces approx. 895 grams and rounding |
Dough proof |
Approx. 40 minutes |
Moulding |
Mould as a long loaf
Place the dough pieces on an with rice flour prepared inserter or baking sheets |
Final proof |
Approx. 70 minutes |
Baking |
Approx. 40 minutes at 240ºC with a bit steam |
Decorating |
Just before baking sprinkle with rye flour and incise as desired |
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Extra information |
Variations |
Creations premixes are to be dosed between 10% and 40%. The higher the dose, the more tender the bread, the richer the filling and the darker the crumb color |