Pastoral Bread, Rye-Wheat
Pastoral Bread, Rye-Wheat — a Komplet recipe. Uses Komplet Pastoral Bread Mix 25 kg.
- mixing time (first speed)
- 8 min
- mixing time (second speed)
- 10 min
- dough temperature
- 29 °C
- bulk fermentation time
- 15 min
- dough piece weight
- 1100 g
- final proofing time
- 30 min
- baking temperature (start)
- 235 °C
- baking temperature (end)
- 215 °C
- baking time
- 60 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Komplet Pastoral Bread Mix 25 kgKomplet Pastoral Bread 20 | 2000 g |
| Baker's sourdough TA 160 / 16 Sº | 2000 g |
| Wheat flour type 750 | 2000 g |
| Rye flour type 720 | 4700 g |
| Yeast | 200 g |
| Water | 5500 g |
Method
Mix all the ingredients into a dough.
Mixing time: 8 minutes on first speed (spiral mixer), then 10 minutes on second speed. Dough temperature: 29°C.
Bulk fermentation: 15 minutes.
After this time, weigh out dough pieces, shape them into an elongated form and place them in proofing baskets. Piece weight: 1100 g.
Final proofing: 30 minutes.
After this time, turn the pieces out onto the loading device and bake with steam.
Baking temperature: 235°C falling to 215°C. Baking time: 60 minutes.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.