Mediterranean Rustic Loaf
Ingredients

Flour (high protein) | 50% | 5000 g |
Vitason Méditerranée 50% » | 50% | 5000 g |
Fresh Yeast | 2% | 200 g |
Water approx. | 60% | 6000 g |
Decoration | ||
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 |