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Origin Campagne Seigle


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
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
BRC Halal Kosher RSPO Skal

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