Rustic Dark Loaf
Ingredients
- 3000 g - 30% Flour
- 2000 g - 20% Rye flour
- 5000 g - 50% Vitason Donker Meergranen (multigrain dark) 50%
- 250 g - 2.5% Fresh Yeast
- 100 g - 1% Sonextra Bruin (Sonextra brown)
- 5300 g - 53% Water approx.
Working method
- Mix all ingredients into smooth and a well developed dough
- Dough temperature: approx. 26ºC.
- Scale: Dough pieces approx. 450 grams and rounding
- Dough proof: Approx. 45 minutes
- Mould as a round loaf. Place the dough pieces on a with rice flour prepared inserter or baking sheets
- Final proof: Approx. 55 minutes
- Sprinkle with Rye flour and incise as desired
- Baking: Approx. 40 minutes at 220ºC with steam.
