100% Whole Grain bread
Υλικά
- 7.000 g. of Whole Grain Flour 100%,
- 3.000 g. of Type 55% Flour,
- 100 g. of Dried yeast Phil Germe (optional),
- 50 g. of Dried yeast Phil Seigle 1147,
- 200 g. of salt,
- 300 g. Yeast, and 6400-6700 g of water
Εκτέλεση
- Mixing time 8 minutes on low speed and for 3 minutes on figh speed,
- Dough temperature 28 ° C,
- Dough rest 20 minutes,
- Proofer temperature 32° C, Humidity 75%, Weight 450-900 g.,
- Baking temperature 230° C -> 210° C (temperature varies depending on the type of oven)