Normannen Brot - Recipe

Recipe: 10 kg Total flour

10.000 Kg Normannen Brot
0.200 Kg Fresh yeast
(0.080 Kg or Dry yeast)
6.500 Kg approx. Water
16.800 Kg approx. Total dough weight
Mix: Spiral mixer 3 Min. slow<br /> 5 - 6 Min. fast
Dough temperature:27 - 28° C
First firmention: 15 Min.
Proof time: 40 - 50 Min.
Baking: Start at 240° C, decreasing after 5 Min. to 210° C; 30 Min.