Schapfen Islander - Recipe

6.250 kg Wheat flour type 550
3.750 kg Schapfen Islander
0.280 kg Fresh yeast
(0.112 kg or Dry yeast)
5.000 kg (approx.) Water
15.280 kg (approx.) Total dough weight
Mix: Spiral mixer 6 Min slow, 6 - 7 Min fast
Dough temperature: 27 - 28° C
First firmetnion: 10 Min
Press proof: 10 - 15 Min
Baking: 235° C, decreasing to 210° C; 22 Mi´n