St. Jakobs Brot - Recipe

Recipe: 10 kg total flour 

25% Schapfen "Meine Mühle" St. Jakobs Mehl 
75%  Wheat flour type 550

2.500 kg Schapfen "Meine Mühle" St. Jakobs Mehl
7.500 kg Wheat flour type 550
0.150 kg Fresh yeast
(0.060 kg or Dry yeast)
0.240 kg Salt (add between slow and fast mixing)
8.500 kg (approx.) Water
18.890 kg (approx.) Total dough weight
Mix: Spiral mixer 6 Min slow (add Salt) + 8-9 Min fast
Dough temperature: 24 - 25 °C
First firmention: 90 Min; Divide the dough in two oiled tub. After 45 Min fold up once.
Final proof: approx. 45 Min at baking room
Baking: Start at 250° C, decreasing to 200° C after 10 Min; 60 Min