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Rye bread with dense structure
Rye bread with dense structure
Panomix Roggopan
Receptura
Grupa | Težina / Zapremnina |
---|---|
Panomix Roggopan | 5.000 g |
Durum wheat flour (yellow) | 2.500 g |
Whole wheat flour | 2.500 g |
Roggenmaltz Extract | 200 g |
Fresh yeast | 200 g |
Water (depending on flour) | ±6.500 g |
Priprema
Mix all the ingredients together until the dough is slightly unkneaded. For 3 minutes at slow speed and then for 2 minutes at fast speed in a fast mixer. Yeast temperature at the end of kneading: 27-28°C.
Rest the dough for 30 minutes.
Cut into pieces weighing 650 gr and round.
Shape into a loaf.
Decorate preferably with durum wheat semolina.
Place in semolina floured baskets.
Proof for 30-40 minutes (35°C /75% RH).
Carve the dough.
Bake at the bottom of the oven, tumbled, at 220°C, with a little steam, for 40-45 minutes, with the damper open during the last 15 minutes of baking.
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