Dinkel Brot
Ingredients
- 5000 g - 50% Rye Flour
- 5000 g - 50% VitaSon Dinkel Brot
- 300 g - 3% Fresh yeast
- 200 g - 2 % Sonextra Sauer
- 6500 g - 65% Water approx.
Working method
- Mix in low gear all ingredients into a dough Mixing time approx. 7 min
- Dough temperature: approx. 26ºC
- Bulk proof: Approx. 45 minutes
- Scale: Dough pieces approx. 600 grams Form round and place upsidedown in with Rye Flower prepared proofing baskets
- Final proof: Total approx. 35 minutes After approx. 20 minutes turn over baskets on sheeter Then approx. 15 min back in proofer
- Baking: Approx. 40 minutes at 220ºC
