Dark Rye
Ingredients
- 1000 g - 10% Flour
- 4000 g - 40% Rye Flour
- 5000 g - 50% Vitason Donker Meergranen (multigrain dark) 50%
- 400 g - 4% Sonextra Zuurdesempoeder (Sourdough)
- 200 g - 2% Fresh Yeast
- 100 g - 1% Proson Volkoren (wholemeal)
- 6000 g - 60% Water approx.
Decoration:
- 500 g - 5% Rye Flour
Working method
- Mix all ingredients into a smooth and well developed dough Mixing time: approx. 10 minutes in first gear and 2 minutes kneading
- Dough temperature: approx. 27ºC
- Scale: Dough pieces approx. 900 grams and rounding
- Dough proof: Approx. 40 minutes
- Mould loosely as a long loaf, no stand Roll the dough piece through the rye flour and place them in proofing bowls (long model)
- Final proof: Approx. 60 minutes
- Baking: approx. 50 minutes at 220 ºC
- Just before baking turn the proofing bowls and place the dough pieces on a with rice flour prepared inserter or baking sheets
Water temperature of 35-45°C is recommended in order to achieve a dough temperature of 27 °C | Creations premixes are to be dosed between 10% and 40%. The higher the dose, the more tender the bread, the richer the filling and the darker the crumb color
