Rustic Brown Loaf
Ingredients
- 5000 g - 50% Flour
- 5000 g - 50% Wholemeal
- 300 g - 3% Proson Wit Bourgondy (white)
- 300 g - 3% Proson Bruin Royal (brown)
- 200 g - 2% Fresh Yeast
- 150 g - 1.5% Salt
- 5800 g - 58% Water approx.
Working method
- Mix all ingredients into a smooth and well developed dough
- Dough temperature: approx. 27°C.
- Scale: Dough pieces approx. 910 grams and rounding
- Dough proof: Approx. 40 minutes
- Mould as a round loaf. Place the dough pieces on a with rice flour prepared inserter or baking sheets
- Final proof: Approx. 60 minutes
- Sprinkle with Rye flour and incise a diamond-shape
- Baking: Approx. 30 minutes at 240°C with steam
