Malt & Grain - Recipe

Recipe: 10 kg Total flour

5.000 kg Malt & Grain
5.000 kg Wheat flour type 550
0.300 kg Fresh yeast
(0.120 kg or Dry yeast)
6.000 kg (approx.) Water
16.300 kg (appros.) Total dough weight
Mix: Spiral mixer, 5 Min slow, 8 Min fast
Dough temperature: 28° C
First firmention: 30 Min
Final proof: 45 - 60 Min
Baking: 230° C; 30 Min