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Ingredients
5kg
Carr's Strong Flour 16kg
5kg
Sonneveld Vitason Chia Buckwheat 50% - delist
250g
AB Mauri Pinnacle Baker's Yeast
5.4l
Water
Method
Kneading: Mix all ingredients into a smooth and well developed dough
Dough temperature: Approx. 26°C
Scale: Approx. 450 grams and round up
Dough proof: Approx. 25 mins
Moulding: Round up again, if desired decorate for instance with sesame seeds and place on with rice flour prepared inserter or baking sheets
Final proof: After approx. 50 minutes turn the dough pieces on the inserter device so that the closure comes above. Leave it for approx. 5 minutes
Decorating: Just before baking sprinkle with rye flour
Baking: Insert at approx. 230°C with steam and bake at 210°C for approx. 35 minutes
