Rye bread (Proson Rustic)
Rye bread based on Proson Rustic
Ingredients
- 7500 g - 75% Wholemeal
- 2500 g - 25% Rye flour
- 400 g - 4% PROSON RUSTIC
- 300 g - 3% Fresh yeast
- 200 g - 2% Salt
- 7500 g - 75% Water approx.
Working method
- Knead all ingredients into a smooth and well develloped dough.
- Dough temperature approx. 26°C.
- Bulkproof approx. 60 minutes.
- Scale dough pieces approx. 600 g.
- Mould direct into desired model (round or long) and place them in proofing baskets.
- Final proof approx. 60 minutes.
- Just before baking turn over the proofing baskets on prepared inserters and incise as disired.
- Bake approx. 35 minutes at 240°C.