Processing
Method:
Prepare a dough with all ingredients and allow to rest.
Mixing time:
Spiral mixer: 3 minutes on slow + 8 minutes on fast speed
Dough temperature: 26 °C
Dough resting time: 25 minutes
After the resting time, scale dough pieces and work off according to the desired bread shape.
Then moisten and dip into decoration seeds (approx. 15 g per piece), deposit into bread moulds or tins and prove.
Scaling weight: 0,600 kg
Proving time: 35 – 45 minutes at 30 °C and 70% rel. humidity.
Deposit the loaves on to stretchers, cut, if desired, and bake with steam.
Tinned breads also should be cut and baked with steam. After 2 minutes pull damper for approx. 5 minutes.
Baking temperature: 240 °C falling to 200 °C
Baking time: 40 – 45 minutes
