Mixed Wheat Bread, Pre-baked: The IREKS Compendium of Baking Technology
| Mixing time: 4 + 3 minutes, spiral mixer | | Dough temperature: 26 – 28° C | | Bulk fermentation time: 20 – 30 minutes | | Scaling weight: 0.900 kg | |
Ingredients
- Wheat flour type 550 7.000 kg
- Rye flour type 1150 2.500 kg
- Basic sour, dough yield 160 0.800 kg
- FERTIGSAUER 0.100 kg
- STABILASE 0.075 kg
- Salt 0.200 kg
- Yeast 0.200 kg
- Water, approx. 7.200 l
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