100% wholemeal bread with 30% Softgrain Sprouted Rye
Ingredients
| Previous Manipulation | Add Softgrain Sprouted Rye on speed 2 |
|---|---|
| Mixing Spiral | 7 mins 1st speed, 6 mins 2nd speed |
| Dough Temperature | 25⁰C |
| Bulk fermentation | 30 mins |
| Scale | 550gms |
| Make up | Shape round cobs gently |
|---|---|
| Manipulation after make up | Place onto well floured couche. |
| Final fermentation | 30-40 min @ 28 deg & 80% Humidity |
| Manipulation after final fermentation | Dust loaves with rye flour using a stencil and score them |
| Oven temperature | Deck oven, 230⁰C |
|---|---|
| Baking time | 30 mins |
Adding Softgrain Sprouted Rye at a later stage during the mixing will keep the integrity of the grains
Complexity level:
