Existing Customer?
Are you an existing customer? Log in to see pricing & checkout, or request access to an online account.
New Customer?
New customers can apply for an account with us below.
Ingredients
10kg
Carr's Strong Flour 16kg
100g
Sonneveld Sonplus CL Powder Improver
200g
AB Mauri Pinnacle Baker's Yeast
150g
Salt
5.5l
Water
Method
Kneading: Knead all ingredients into a smooth and well developed dough
Dough temperature: Approx. 27°C
Scale: Dough pieces approx. 900 grams and rounding
Dough proof: Approx. 45 minutes
Moulding: Mould as a long loaf. Place the dough pieces on a with rice flour prepared inserter or baking sheets
Final proof: Approx. 60 minutes
Decorating: Just before baking sprinkle with rye flour and incise as desired
Baking: Approx. 35 minutes at 235°C, with steam
