Large Multigrain rustic bread with different types of grain
Ingredients
Working Method:
Mixing spiral
Slow speed
3 mins
Fast speed
5 mins
Temperature and scale
Dough Temperature
26⁰C
Scale
450 gms
Make up and proofing
Manipulation after scale
Portion the dough a 450g and leave it to rest, covered with plastic
Intermediate proof
25 mins Ambient temperature
Make up
Roll the round dough again, either full round or oval/long it in the rye flour or rye meal with a little water and place it on a fermentation cloth or spear
Final fermentation
45-60 mins time, 28⁰C- fermentation, 75% humidity
Decoration before baking
Before baking with the blade, cut as desired
Oven temperature
Deck oven loading temperature 230⁰C-Bottom, 230⁰C- top, Steam Quantity in seconds. Baking temperature 220⁰C-Bottom, 220⁰C- top
Baking time
35 mins
About this recipe
Complexity level:
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