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// Accueil / Recettes / Wholemeal loaf

Wholemeal loaf

Ingrédients

Wholemeal flour 100 % 10000 g
Salt 1,8% 180 g
Yeast 2 % 200 g
zie product_id 5 % 500 g
Water approx. 63-65% 6300-6500 g
Préparation
Kneading Mix all ingredients into a well developed dough.
Dough temperature Approx. 27ºC.
Scale Approx. 900 grams.
Intermediair proof Approx. 40 minutes, mould like a loaf.
Final proof Approx. 70 minutes.
Baking Approx. 40 minutes at 240ºC, with some steam.
BRC Halal Kosher RSPO Skal

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