ingredients

5.000g	CRUSTY RYE 50
5.000g	WHEAT FLOUR 550
150g	Yeast, dry
6.500g	Water, cold

processing

Method:

Mixing time: 3 minutes slow + 6 minutes fast
Dough temperature: 27 °C
Dough resting time: 30 minutes
Scaling weight: 600 g

After resting scale dough pieces, shape breads round and put with dough seam downwards into floured round bread baksets. After fermentation turn out of baskets, allow to rest for 2 minutes and bake with steam.

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

Baking temperature: 230 °C falling to 200 °C
Baking time: 40 minutes