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 |