Granary Loaf
Ingredients
- 8000 g - 80% Wholemeal
- 500 g - 5% Sonplus Grof Volkoren (Wholemeal)
- 150 g - 1.5% Salt
- 4300 g - 43% Water for the dough Approx.
- 2000 g - 20% Granary
- 2000 g - 20% Water to soak Granary
Working method
- Soak the Granary for Approx. 30 minutes with lukewarm granary soak water
- Mix all ingredients into a smooth and well developed dough
- Dough temperature: Approx. 26°C
- Scale: Dough pieces approx. 460 grams and rounding
- Dough proof: Approx. 40 minutes
- Mould as a round loaf Place the dough pieces on a with rice flour prepared inserter or baking sheets
- Final proof: Approx. 60 minutes
- Just before baking sprinkle with rye flour and incise as desired
- Baking: approx. 40 minutes at 240°C with steam