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