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Rustic Brown Loaf

Ingredients

Flour 50% 5000 g
Wholemeal 50% 5000 g
Proson Wit Bourgondy (white) » 3% 300 g
Proson Bruin Royal (brown) » 3% 300 g
Fresh Yeast 2% 200 g
Salt 1.5% 150 g
Water approx. 58% 5800 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 27°C.
Scale Dough pieces approx. 910 grams and rounding
Dough proof Approx. 40 minutes
Moulding Mould as a round loaf. Place the dough pieces on a with rice flour prepared inserter or baking sheets
Final proof Approx. 60 minutes
Decorating Sprinkle with Rye flour and incise a diamond-shape
Baking Approx. 30 minutes at 240°C with steam
BRC Halal Kosher RSPO Skal

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