Schapfen Malz-Kristall - Recipe

Recipe: 10 kg Total flour

10.000 kg Wheat flour type 550
0.350 kg Schapfen Malz-Kristall
0.400 kg Fresh yeast
(0.160 kg or Dry yeast)
0.200 kg Salt
5.500 kg (approx.) Water
16.500 Kg (approx.) Total dough weight
Mix:  Spiral mixer; 6 Min slow, 3 - 4 Min fast
Dough temperature: 26 - 27° C
First firmention: 10 - 15 Min
Storage: as usual
Baking: 240° C; 17 - 18 Min