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ΣΧΕΤΙΚΕΣ ΣΥΝΤΑΓΕΣ
100% WHOLE GRAIN BREAD
ΥΛΙΚΑ
- 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
ΕΚΤΕΛΕΣΗ
- 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),
BAGUETTE (BASIC RECIPE)
ΥΛΙΚΑ
- 10.000 g of Multigrain German Bread Mix,
- 250 g Yeast,
- 5900-6100 g of water
ΕΚΤΕΛΕΣΗ
- Mixing time: 3-4 minutes on low speed and 8-9 minutes on high speed,
- Dough temperature 26ο C,,
- Dough rest 15 to 20 minutes,,
- Proofer temperature 32ο C,,
- Humidity proofer 75%
- Baking temperature 220ο C steam (temperature varies depending on the type of oven),
BREAD WITH RYE MALT MALTORGE 1200 (BASIC RECIPE)
ΥΛΙΚΑ
- 6.000 g. of German rye flour T997,
- 4.000 g. of Wheat flour T55%,
- 4.000 g. of Dried sourdough rye Seigle 1147 150-200 g.,
- 100 g. of French Maltorge barley malt 1200,
- 200 g. of salt, 200 g. yeast,
- 7100-7200 g. of water
ΕΚΤΕΛΕΣΗ
- Mixing time: six minutes on low speed and four minutes on high speed,
- Dough temperature 29 ° C,
- Dough rest 35 minutes,
- Proof 32 ° C, Humidity 75%, Weight 900-1800 g.,
- Baking temperature 230 ° C -> 210 ° C,