Farmer's basket bread 20%
Ingredients
- 2 kg
- FARMERS GRANIX
- 1 kg
- RYE FLOUR TYPE 720
- 7 kg
- WHEAT FLOUR TYPE 550
- 0,15 kg
- YEAST
- ok. 7,3 kg
- WATER
A method of preparing
PARAMETERS
Weeding time: 3 + 12
Cake temperature: 22 - 23°C
Weight of the cake: according to the plant
Aging of the cake: 90 - 120 min
Final fermentation: 20 - 30 min
Baking temperature: 230 - 210°C with gentle steaming of the oven
Baking time: according to weight
From all the above ingredients prepare a cake.
Place the finished mass in a bowl greased with oil and let it age.
After the period of maturation, lay the dough on the table, divide into pieces of the desired weight. Round the billets and leave to relax for 10 - 15 min.
Then lengthen the billets and put them back to rest for about 10 - 15 minutes. After that time turn and transfer them to the baskets or directly to the loading belts.
Bake with a gentle steaming. Drain the steam at the end of baking to obtain a crispy crust.
Bon appétit!
