GERMAN HAUSBROT

Ingredients

g
Flour 800
Puravita Dark Rye* 200
Oil 10
Water 750
O-tentic Durum* 40
Salt 20

Method
  • Mixing spiral: 3 minutes slow, 6 minutes fast
  • Dough temperature: 26 - 28°C 
  • Intermediate proof: 30 minutes
  • Scale: 600g/ pc (Note: very smooth dough)
  • Bulk fermentation: 15 minutes
  • Make-up: Round, place in proofing baskets
  • Final fermentation: 45-60 minutes at 26°C, 65% RH
  • Decoration before baking: Turn out the loaf from the proofing basket onto the baking tray and cover the dough surface with flour 

Baking
  • 260°C, decrease to 200°C 45 - 60 minutes, open the damper before finishing