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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 |
