Working method |
Kneading |
Mix all ingredients into smooth and a well developed dough
Note: the dough is soft |
Dough temperature |
Approx. 26°C |
Bulk proof |
Approx. 90 minutes in a covered container at bakery temperature.
Give it a pre-mould, without degassing after approx. 45 minutes. And sequel bulk proof again aprox. 45 minutes at bakery temperature |
Scale |
Dough pieces approx. 400-450 gram. Turn the container at a sufficiently floured bench. For square loaves weigh at 400-450 grams. Bread dimensions of approx. 12 x12 cm |
Moulding |
Place the dough pieces on a with rice flour prepared inserter or baking sheets |
Decorating |
Decorate with rye flour and if possible incise once |
Final proof |
Approx. 30 minutes in the bakery |
Baking |
Approx. 35-40 minutes at 220°C with steam |