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Méditerranée Rustic Loaf


Flour 50% 5000 g
Vitason Méditerranée 50% » 50% 5000 g
Fresh Yeast 2% 200 g
Water approx. 60% 6000 g
Rye flour 5% 500 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 26ºC
Bulk proof 60 minutes
Scale Dough pieces approx. 450 gram
Moulding Mould as a round loaf. Place the dough pieces with the closure facing downwards on a with rice flour prepared inserter
Final proof Total approx. 60 minutes. Turn the dough pieces after 45 minutes with the closure facing upwards
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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