Wholemeal Rye Bread (Norway)
Ingredients
- 5800-6000 g - 58-60% Water approx.
Working method
- Mix all ingredients into a smooth and well developed dough
- Dough temperature: approx. 28ºC
- Bulk proof: Approx. 15 minutes
- Scale: Dough pieces approx. 600 grams and rounding
- Dough proof: Approx. 15 minutes
- Mould as a long loaf in a pointy shape Place the dough pieces on a with rice flour prepared inserter or baking sheets
- Final proof: Approx. 60 minutes
- Just before baking incise as desired
- Baking: Approx. 30 minutes at 240°C. with steam
