Recipe

Wurzelbread Classic with WURZELBROT 20

Image

Ingredients

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

Information

Total weight
18.250 g
Yield
57 Pieces

Production/Processing

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

The pastries benefits at a glance

  • Wheat bread with a very crusty crumb
  • with a light and coarse pore structure
  • rustic appearance and rustic taste
Sales description:
Wheat bread
Weight per piece:
278g
Storage:
dry
Shelf life:
1 - 2 days