Schapfen SchwabenKorn - Recipe

Recipe: 10 kg Total flour

10.000 kg Schapfen SchwabenKorn
0.180 kg Fresh yeast
(0.180 kg or Dry yeast)
7.000 kg Water 35° C
17.180 kg (approx.) Total dough weight
Mix: Spiral mixer 12 Min. slow only!
Dough temperature: ca. 28° C
First firmention: 30 Min.
Proof time: approx. 50 Min. at proofer 30° C + 75 % relative humidity
Baking: Start at 260° C, decrease after 8 - 10 Min. to 190° C; 70 - 75 Min.