Working method |
Soaking |
Pre-soak the Granary for approx. 30 minutes with lukewarm water |
Kneading |
Mix all ingredients into a smooth and well developed dough |
Dough temperature |
Approx. 26°C |
Bulk proof |
Approx. 60 minutes |
Scale |
Dough pieces approx. 900 gram and rounding |
Dough proof |
Approx. 60 minutes |
Moulding |
Mould as a long loaf. Place the dough pieces on a with rice flour prepared inserter |
Final proof |
Approx. 70 minutes |
Decorating |
Just before baking sprinkle with rye flour and incise once |
Baking |
Approx. 40-45 minutes at 230°C with not too much steam |