Schapfen Bio Dinkelvollkornbrot - Recipe

Recipe: 10 kg Total flour

10.000 Kg Schapfen Bio Dinkelvollkornbrot
0.200 Kg Fresh yeast
(0.080 Kg or Dry yeast)
7.100 Kg approx. Water
17.300 Kg approx. Total dough weight
Mix: Spiral mixer 12 Min. slow<br /> 5 - 6 Min. fast
dough temperature: 26 - 27° C
First firmention: 30 Min.
Final proof: At pfoofer
Baking: Start at 260° C, decreasing to 200° C; 45 - 50 Min.