Schapfen FM Roggenkorn concentrate - Recipe

Recipe: 10 kg Total flour

75 % Schapfen FM Roggenkorn concentrate
25 % Wheat flour type 550

Quellstück:
7.000 kg Schapfen Roggenkorn
6.000 kg Water, 40° C
13.000 kg Total soak piece

Soak time: 10 - 20 hours (Ideally over night) 
Dough temperature: 30° - 35° C

Main dough:
13.000 kg Total soak piece
3.000 kg Wheat flour type 550
0.150 kg Fresh yeast
(0.060 kg or Dry yeast)
2.250 kg (approx.) Water
16.900 kg (approx.) Total dough weight
Mix:  Spiral mixer 2 Min slow,<br />4 Min fast
Dough temperature: 28 - 30° C
Rest time: --
Final proof: 60 - 75 Minuten
Baking: Start at 250° C, drecreasing after 5 Min to 200° C; 70 -75 Min