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 |