Dark Malt Loaf with Sarrasin
Ingredients
- 8000 g - 80% Flour
- 2000 g - 20% CreationS Dark Malt
- 300 g - 3% Proson Sarrasin
- 200 g - 2% QS Croustillant (Crispy)
- 200 g - 2% Fresh Yeast
- 6300 g - 63% Water approx.
Working method
- Mix all ingredients into a smooth and well developed dough
- Dough temperature: approx. 26°C
- Scale: Dough pieces approx. 900 grams and rounding
- Dough proof: Approx. 35 minutes
- Mould as a long loaf Place the dough pieces on an with rice flour prepared inserter or baking sheets
- Just before baking sprinkle with Rye flour and incise as desired
- Final proof: Approx. 60 minutes
- Baking: Approx. 35 minutes at 230°C with steam
