Origin Campagne Seigle
Ingredients
- 7500 g - 75% Flour
- 2500 g - 25% Origin Campagne Seigle
- 150 g - 1.5% Salt
- 100 g - 1% Sonextra Shortening Clean Label
- 5700 g - 57% Water approx.
Decoration:
- 300 g - 3% Rye Flour
Working method
- Mix all ingredients into a smooth and well developed dough.
- Dough temperature: approx. 24ºC
- Scale: Dough pieces approx. 600 grams
- Bulk proof: Approx. 45 minutes
- Round carefully and place the dough pieces on with rice flour prepared inserters or baking sheets
- Final proof: Approx. 70 minutes
- Baking: approx. 35 minutes at 240ºC with a lot of steam. Note: slide the valve open after 30 seconds for 1 minute and close it again after
- Dust dough pieces just before baking with rye flour and incise as desired
