Chipvital 50%

Ingredients

Units %
Part 1
Cake flour 5000g 0
Chipvital Eb 5000g 0
NCP Yeast Wet 300g 0
Water 6000g 0
Part 1 total 0
Topping
Crushed Rye 600g 0
Topping total 0

Working Method

Method
  1. Place all ingredients into mixing bowl.
  2. Mix for 2 minutes on slow speed and 7 minutes on fast speed. Dough temperature ± 28° C.
  3. Bulk fermentation : Allow the dough to rest covered for ± 20 minutes before working off. The bulk dough is set aside and allowed to ferment. This mellows and softens the dough which results in a nicer end product much like a matured wine.
  4. Scale off, mould round and rest for ± 5 minutes. Mould into required shapes.
  5. Prove for ± 40 minutes dough temperature ex proofer should be ± 40° C.
  6. Bake at 220° C with lots of steam for ± 35 minutes.

About this recipe

Author: Chipkins Puratos

Complexity level:  

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