Origin Campagne Seigle

Ingredients

Flour	75%	7500 g
Origin Campagne Seigle	25%	2500 g
Fresh Yeast	2,5%	250 g
Salt	1,5%	150 g
Sonextra Shortening Clean Label »	1%	100 g
Proson Uni-force Royal »	0,5%	50 g
Water approx.	57%	5700 g
Decoration
Rye Flour	3%	300 g

Working method
Kneading	Mix all ingredients into a smooth and well developed dough.
Dough temperature	Approx. 24ºC
Bulk proof	Approx. 45 minutes
Scale	Dough pieces approx. 600 grams
Moulding	Round carefully and place the dough pieces on with rice flour prepared inserters or baking sheets
Final proof	Approx. 70 minutes
Decorating	Dust dough pieces just before baking with rye flour and incise as desired
Baking	Approx. 35 minutes at 240ºC with a lot of steam. Note: slide the valve open after 30 seconds for 1 minute and close it again after