Zutaten

2.500g	CRUSTY RYE 50
7.500g	Wheat flour
300g	Yeast, fresh
100g	Salt
6.300g	Water, approx.

Herstellung / Verarbeitung

Method:

Mixing time: 3 minutes slow + 6 minutes fast
Dough temperature: 26°C
Dough resting time: 30 minutes
Scaling weight: 350 g

After another 10 minutes rest shape long to approx. 60 cm length. Place onto trays and prove.

Proving time: approx. 35 minutes at 35°C
and 80 % rel. humidity

After proving dust the Rye Baguette with flour and cut 4 – 5 times. Bake with steam.

Baking temperature: 220°C
Baking time: approx. 25 minutes