Rye Baguette 997 type
Υλικά
- 5000 g of German rye flour 997 type,
- 5000 g of 55% type flour, 150-200 g of dried rye leaven,
- 200 g of salt, 250 g of yeast, 5800-6000 g of cold water.
Εκτέλεση
- Mixing time: 5 min at slow speed and 5 min at fast speed,
- dough temperature: 28°C, dough resting time: 20 min,
- fermentation chamber temperature: 32°C,
- humidity 75%, weight: 350 g,
- baking temperature: 230°C –› 210°C.