Working method |
Soaking |
Soak the Granary for Approx. 30 minutes with lukewarm granary soak water |
Kneading |
Mix all ingredients into a smooth and well developed dough |
Dough temperature |
Approx. 26°C |
Scale |
Dough pieces approx. 460 grams and rounding |
Dough proof |
Approx. 40 minutes
|
Moulding |
Mould as a round loaf
Place the dough pieces on a with rice flour prepared inserter or baking sheets |
Final proof |
Approx. 60 minutes |
Decorating |
Just before baking sprinkle with rye flour and incise as desired |
Baking |
Approx. 40 minutes at 240°C with steam |