PROCESSING
Method:
Prepare a dough with all ingredients,
Add the onions at the end of the mixing time.
Mixing time:
Spiral mixer: 8 minutes on slow + 15 minutes on fast speed
Dough temperature: 24 °C
Dough resting time: 90 – 120 minutes
Allow to rest in an oiled container at room temperature.
After the resting time, scale dough pieces and gently, cut into approx. 12cm wide slices. Fold without kneading, roll in rye flour and place onto baking trays with baking paper. Cover the loafs and prove for about 1 hour at room temperature.
Scaling weight: 0,580 kg
Place either on setting device or keep on trays and bake with steam. After 2 minutes pull damper for approx. 5 minutes.
Baking temperature: 240 °C falling to 200 °C
Baking time: ± 40 minutes
