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// Accueil / Recettes / Norwegian Wholemeal Bread

Norwegian Wholemeal Bread

Ingrédients

Flour 41% 4100 g
Rye flour 12% 1200 g
Wholemeal flour 47% 4700 g
Salt 1,8% 180 g
Yeast 2,5% 250 g
zie product_id 0,6% 60 g
Oil (rape) 1,8% 180 g
Water approx. 58-59% 5800-5900 g
Préparation
Kneading Mix all ingredients into a well developed dough.
Dough temperature Approx. 28ºC.
Bulk proof Approx. 15 min.
Scale Approx. 600 grams.
Intermediair proof Approx. 15 min.
Moulding As shown on the picture.
Final proof Approx. 60 min.
Baking Approx. 30 min. at 220ºC.
BRC Halal Kosher RSPO Skal

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