Burgundy Country Bread
Ingredients
- 10000 g - 100% Flour
- 180 g - 1.8% Salt
- 400 g - 4% Yeast
- 250 g - 2.5% Proson Wit Bourgondy (white)
- 150 g - 1.5% Proson Krokant Malt (crusty malt)
- 5600 g - 56% Water approx.
Working method
- Mix all ingredients into a well developed dough
- Dough temperature: approx. 27°C
- Scale: approx. 1650 grams for 30 pieces
- Divide the dough in 30 pieces. Do not round up, put the pieces on a plate and decorate with rye flour
- Final proof: Approx. 60 minutes
- Baking: Approx. 18 minutes at 230°C with some steam
- Dough rest: Approx. 15 minutes
