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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
BRC Halal Kosher RSPO Skal

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