Olympic Rye Loaf

Ingredients

Wholemeal	75%	7500 g
Rye Flour	5%	500 g
QS Donker Volkoren (Dark Wholemeal) »	4%	400 g
Fresh Yeast	2%	200 g
Salt	1.5%	150 g
Water approx.	46%	4600 g
Broken Wheat	20%	2000 g
Soaking water for Broken Wheat	20%	2000 g

Working method
Soaking	Soak the broken wheat for approx. 12 hours in lukewarm soaking water
Kneading	Knead all ingredients into a smooth and well developed dough
Dough temperature	Approx. 26ºC.
Bulk proof	Approx. 60 minutes
Scale	Dough pieces approx. 900 gram and rounding
Dough proof	Approx. 60 minutes
Moulding	Mould as a long loaf. Decorate with rye flour and place the dough pieces on a with rice flour prepared inserter. Incise as desired
Final proof	Approx. 70 minutes
Baking	Approx. 40-45 minutes at 230ºC with not too much steam