INGREDIENTS

2.500g	ORIGINAL SIX GRAIN 50
7.500g	Wheat flour
300g	Yeast, fresh
100g	Salt
25g	BREAD STAR
6.000g	Water, approx.

PROCESSING

Mix a dough with all ingredients.

Yield: 51 loaves

Method:
Mixing time: 8 minutes slow + 6 minutes fast
Dough temperature: 25°C
Dough resting time: 25 minutes
Scaling weight: 320 g

Scale dough pieces and shape long. Allow the pieces to rest for a while, roll out to 60 cm long and leave to prove. After proving allow the surface to get a little dry, cut surface 4 -5 times lengthwise and bake with steam.

Proving time: approx. 60minutes at 35°C and 80 % rel. humidity
Baking temperature: 230°C
Baking time: 22 minutes