Rye Bread
Ingredients
- 10000 g - 100% RX Dinkelberg
- 250 g - 2.5% Fresh Yeast
- 7000 g - 70% Water approx.
Working method
- Mix 14 minutes at first speed (Hobart type machine)
- Dough temperature: approx. 27ºC
- Bulk proof: Approx. 80 minutes
- Divide: Dough pieces approx. 600 grams (= 1/2 loaf)
- Mould as a long loaf Place two dough pieces in one baking tin
- Final proof: Approx. 60 minutes
- Baking: approx. 50 minutes at 200ºC
