Schapfen Weizenmild - Recipe

7.000 kg Wheat flour type 812/1050
3.000 kg Rye flour type 997/1150
0.200 kg Schapfen WeizenMild
0.250 kg Fresh yeast
(0.100 kg or Dry yeast)
0.200 kg Salt
6.500 kg Water
17.150 kg (approx.) Total dough weight
Mix: Spiral mixer; 5 Min slow, approx. 2 Min fast
Dough temperature: 27° C
First firmention: 20 - 30 Min
Baking: Start at 260° C, decresing to 230° ° ; approx. 50 Min