Schapfen Tiroler Nussbrot - Recipe

Recipe: 10 kg Total flour

10.000 kg Schapfen Tiroler-Nussbrot
0.250 kg Fresh yeast
(0.100 kg or Dry yeast)
6.700 kg Water
16.950 kg (approx.) Total dough weight
Mix:  Spiral mixer 5 Min slow,<br />5 Min fast
Dough temperature: 27° C
First firmention: 20 Min
Final proof: At proofer
Baking: Start at 260° C, decreasing to 200° C; 500g = 50 Minutes, 250g = 40 Min