Schapfen Dinkelvollkornbrot - Recipe

Recipe: 10 kg Total flour

10.000 kg Schapfen Dinkel-Vollkornbrot
0.200 kg Fresh yeast
(0.080 kg or Dry yeast)
7.100 kg Water
17.300 kg Total dough weight
Mix: Spiral mixer 12 Min. slow<br /> 3 - 4 Min. fast
Dough temperature: 26 - 27° C
First firmention: 30 Min
Final proof: At proofer
Baking: Start at 260° C, decreasing to 200° C; 45 50 Min