Fluffy rye

Preparation

Baking/cooking time

40'

10.000 g fluffy rye

6.500 g water

200 g salt

400 g Finum

Knead for 5 minutes at the first speed and for 7 minutes at the second. Dough temperature: 26°C/28°C.

Let the dough rest at about 30°C and 75% of humidity for 30 minutes.

After the dough has rested, cut it in pieces of about 500 g and mould to taste.

Proofing: 90 minutes at 30°C and 75 % of humidity.

Bake at 220°C for about 40 minutes with steam.

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