Schapfen Schwabenkorn concentrate - Recipe

Recipe: 10 kg Total flour

70 % Schapfen SchwabenKorn
20 % Wholemeal spelt flour
10 % Sunflower seeds

7.000 kg Schapfen SchwabenKorn Konzentrat
2.000 kg Wholemeal spelt flour
1.000 kg Sunflower seeds
0.180 kg Fresh yeast
(0.072 kg or Dry yeast)
7.000 kg (apporx.) Water 35° C                           
17.180 kg (approx.) Total dough weight
Mix: Spiral mixer 12 Min slow
Dough temperature: approx. 28° C
First firmention: 30 Min
Final proof: At proofer, 30° C + 75 % relativ humidity
Baking: Start at 260° C, decreasing to 200° C after 8 - 10 Min; 70 - 75 Min