Schapfen Dinkelvollkornbrot - Recipe

Recipe: 10 kg Total flour

50 % Schapfen Dinkel-Vollkornbrot
40 % Wholemeal spelt flour
10 % Wholemeal rye flour

Soak piece:
5.000 kg Schapfen Dinkel-Vollkornbrot
5.000 kg Water
10.000 kg Total soak piece

Soak time: 2 - 3 hours

Main dough:
10.000 kg Total soake piece
4.000 kg Wholemeal spelt flour
1.600 kg Whole sour dough
0.200 kg Fresh yeast
(0.080 kg or Dry yeast)
2.100 kg (approx.) Water
17.900 kg (approx.) Total dough weight
Mix: Spiral mix 2 Min slow<br />approx. 8 - 10 Minuten fast
Dough temperature: 27° C
First firmention: 20 Min
Final proof: At proofer
Baking: Start at 260° C, decreasing to 240° C; 45 - 50 Min