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Dinkel Brot
Ingredients
| Rye Flour | 50% | 5000 g |
| Vitason Dinkel Brot » | 50% | 5000 g |
| Fresh yeast | 3% | 300 g |
| Sonextra Sauer » | 2 % | 200 g |
| Water approx. | 65% | 6500 g |
| Working method | |
| Mixing | Mix in low gear all ingredients into a dough Mixing time approx. 7 min |
| Dough temperature | Approx. 26ºC |
| Bulk proof | Approx. 45 minutes |
| Scale | Dough pieces approx. 600 grams Form round and place upsidedown in with Rye Flower prepared proofing baskets |
| Final proof | Total approx. 35 minutes After approx. 20 minutes turn over baskets on sheeter Then approx. 15 min back in proofer |
| Baking | Approx. 40 minutes at 220ºC |
