Mix 7 Seeds - Mixed Sourdough Bread
Mix 7 Seeds - Mixed Sourdough Bread — a Zeelandia recipe. Uses Zeelandia 7 Seeds Bread Mix 25 kg.
- mixing time (slow speed)
- 6 min
- mixing time (fast speed)
- 4 min
- dough temperature
- 26-28 °C
- initial fermentation time
- 10 min
- dough piece weight
- 450 g
- fermentation time (in pieces)
- 10 min
- proofing time (final)
- about 45 min
- baking temperature (start)
- 240 °C
- baking temperature (falling to)
- 220 °C
- steam release after
- 5 min
- baking time
- about 40 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Zeelandia 7 Seeds Bread Mix 25 kg | 40 kg |
| Wheat flour type 750 | 40 kg |
| Rye sourdough | 33 kg |
| Yeast | 3 kg |
| Salt | 0.4 kg |
| Water | 53 kg |
Method
Mix for 6 minutes on slow speed, then for 4 minutes on fast speed. Dough temperature: 26-28°C.
Initial fermentation: 10 minutes.
Divide the dough into 450 g pieces and round them.
Fermentation in pieces: 10 minutes.
Round the pieces again, elongate slightly and roll them in Dekormix topping.
Place in oval hoops on baking trays.
Final proofing: about 45 minutes.
Bake at 240°C, falling to 220°C, with steam in the oven chamber; release the steam after 5 minutes. Baking time: about 40 minutes.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.