Danish Rye Loaf - VitaSon Danish Rye
Ingredients
- 1000 g - 10% Flour (high protein)
- 9000 g - 90% VitaSon Danish Rye 100%
- 150 g - 1.5% Fresh Yeast
- 20 g - 0.2% Salt
- 6000 g - 60% Water approx.
Working method
- Mix all ingredients for 8 minutes and knead 1 minute
- Dough temperature: approx. 26ºC
- Bulk proof: Approx. 20 minutes
- Scale: Approx. 1500 grams
- Mould the dough pieces as a long loaf on a with oil rubbed bench. Roll the dough pills after a while, so that a nice smooth dough skin arises. Then place the dough pieces into with rye flour prepared proofing baskets
- Final proof: Approx. 40 minutes
- Turn over the proofing baskets and place the dough pieces on with rice flour prepared inserters or baking sheets
- Insert at 230ºC and bake approx. 55 minutes at 220ºC with steam
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