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Mediterranean Rustic Loaf


Flour (high protein) 50% 5000 g
Vitason Méditerranée 50% » 50% 5000 g
Fresh Yeast 2% 200 g
Water approx. 60% 6000 g
Rye Flour % g
Working method
_NL_Kneden Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 26ºC
Bulk proof Approx. 40 minutes
Scale Dough pieces approx. 450 grams and rounding
Moulding Mould as round loaf Place the dough pieces with closure down into with rye flour prepared proofing baskets
Final proof Total approx. 60 minuten After 40 minutes turn the dough pieces, with the closure upwards, on a with rice flour prepared inserter or baking sheets
Decorating Just before baking sprinkle with rye flour
Baking Approx. 30 minutes at 230ºC with steam
BRC Halal Kosher RSPO Skal

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