Schapfen DelikatessKorn - Recipe

Recipe: 10 kg Total flour

Quellstück:
10.000 kg Schapfen DelikatessKorn
10.000 kg Water45 °C
20.000 kg Total soak piece

Soak time: 1 hour (the dough should not cool down)

Hauptteig:
20.000 kg Total soak piece
0.070 kg Fresh yeast
(0.028 kg or Dry yeast)
0.300 kg (approx.) Water
20.370 kg (approx.) Total dough weight
Mix: Spiral mixer 12 Min slow
Dough temperature: 30° C
First firmetnion: 2 hours at proofer
Final proof: approx. 30 Min
Baking: Start at 260° C, decreasing to 200° C after 5 Min; 75 Minu
Pasturising: With Pollco PE-Foils