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.
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