Mix for rye and Mediterranean bread 10% Roggenbrotchen

Mix for rye and Mediterranean bread 10% Roggenbrotchen
Mix for rye and Mediterranean bread 10% Roggenbrotchen Mix for rye and Mediterranean bread 10% Roggenbrotchen Mix for rye and Mediterranean bread 10% Roggenbrotchen
Product Code
DE00002925
Производител
LOBBI

Description

A rustic rustic mix and a black ciabata. Provides a medium with large bullets, gives a very nice flavor and aroma. Chopped olives, peppers and more can be added to the mix.

Dosage 10% per 100 kg of flour.

Recipe:

1 kg of Roggenbrotchen mix

4,500 kg of rye flour 

4,500 kg of wheat flour 

0.400 kg of yeast

about 6,200 kg of water 

Interlace: 3 min at slow speed + 4 min at fast speed

Dough temperature: 26-28 degrees

Dough rest: 10-25 min

Break after splitting and rounding: 8-10 min

Fermentation: 30-60 min at 35-37 degrees and 75% moisture

Baking temperature: 240 degrees

Baking time: 20-22 min

Note: When preparing the chuck, the dough break is in rectangular high fat greased pots and at room temperature for about 1-2 hours.

Packaging: 25 kg bag

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