ingredients

10.000g	NORDLÄNDER
300g	Yeast, fresh
6.200g	Water

processing

Mix a dough with all ingredients.

Yield: 27 loaves

Method:
Mixing time (spiral mixer): 15 minutes slow + 5 minutes fast

Dough temperature: 27°C
Dough resting time: 30 minutes

After resting, scale the dough pieces and mould them. Press slightly into sunflower seeds, place into tins and allow to prove. After proving bake with steam.

Scaling weight: 600 g
Baking temperature: 240°C falling to 210°C
Baking time: 45 minutes

Master Tip:
We recommend to sprinkle the dough pieces with sunflower seeds in order to give the bread a special appearance.