Zutaten

2.000g	WURZELBROT 20
8.000g	Wheat flour
200g	Vegetable oil
50g	Yeast, dry
8.000g	Water, approx.

Herstellung / Verarbeitung

Prepare the Wurzelbrot dough “Classic”.

Mixing time (spiral mixer): 5 minutes slow + 15 minutes fast

The dough must clear the side of the mixing bowl.

Dough temperature: 25°C max.
Dough resting time: 3 – 4 h at room temperature

Place the dough into slightly oiled containers.

After resting the dough, turn onto a floured working table, divide into rectangular pieces (approx. 5 x 30 cm).

Scaling weight: approx. 320 g

Twist ends of dough pieces, dust them with flour and place them on stretchers. Bake without proving, with steam.

Baking temperature: 240°C falling to 200°C
Baking time: 35 minutes