Olympic Rye Loaf
Ingredients
- 7500 g - 75% Wholemeal
- 500 g - 5% Rye Flour
- 400 g - 4% QS Donker Volkoren (Dark Wholemeal)
- 200 g - 2% Fresh Yeast
- 150 g - 1.5% Salt
- 4600 g - 46% Water approx.
- 2000 g - 20% Broken Wheat
- 2000 g - 20% Soaking water for Broken Wheat
Working method
- Soak the broken wheat for approx. 12 hours in lukewarm soaking water
- Knead all ingredients into a smooth and well developed dough
- Dough temperature: Approx. 26ºC.
- Bulk proof: Approx. 60 minutes
- Scale: Dough pieces approx. 900 gram and rounding
- Dough proof: Approx. 60 minutes
- Mould as a long loaf. Decorate with rye flour and place the dough pieces on a with rice flour prepared inserter. Incise as desired
- Final proof: Approx. 70 minutes
- Baking: Approx. 40-45 minutes at 230ºC with not too much steam
