Schapfen GerstenWonne - Recipe

Recipe: 10 kg Total flour

10.000 kg Schapfen GerstenWonne
0.180 kg Fresh yeast
(0.072 kg or Dry yeast)
7.700 kg (approx.) Water
17.880 kg (approx.) Total dough weight
Mix:  Spiral mixer 12 Minuten slow
Dough temperature: 28° C
First firmention: 30 Min
Final proof: At proofer; 30° C ,75% relative humidity
Baking: Start at 260° C, decreasing to 200° C; 70 - 75 Min
Dekor: 900 g Sesame + 300 g Pumpkinseed