INGREDIENTS

5.000g	ORIGINAL SIX GRAIN 50
5.000g	Wheat flour
300g	Yeast, fresh
6.800g	Water, approx.

PROCESSING

Mix a dough with all ingredients.

Yield: 28 loaves

Method:
Mixing time: 8 minutes slow + 6 minutes fast
Dough temperature: 25°C
Dough resting time: 25 minutes
Scaling weight: 600 g

Scale dough pieces, mould round, shape long, brush the surface with water and roll in sesame seed. Place into tins and cut on top with the dough scraper. After proving bake with steam.

Proving time: approx. 35 minutes at 35°C and 80 % rel. humidity
Baking temperature: 230°C falling to 200°C
Baking time: approx. 40 minutes