Fluffy rye

Times

Preparation
stopwatchIcon 2h
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019 40'

Ingredients

10.000 g fluffy rye
6.500 g water
200 g salt
400 g Finum

Preparation

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. 

Your advantages:
  • easy processing guarantees time savings
  • maximum dough yield and increased water absorption
  • optimum fermentation stability thanks to the contained lievito madre
  • clean label of the finished product
  • suitable for direct dough process

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