Schapfen Bio Vollkorn 100% - Recipe

Grundrezept:
10.000 kg Schapfen Bio Vollkorn
0.200 kg Organic fresh yeast
(0.080 kg or Organic dry yeast
7.300 kg (approx.) Water
17.500 kg (approx.) Total dough weight
Mix: Spiral mixer 5 Min. slow + 6 - 7 Min. fast
Dough temperature: 26 - 27° C
First firmention: 30 Min.
Final proof: At proffer
Baking: Start at 260° C, decreasing to 210° C; approx. 60 Min.