Group Bread
Ingredient
KG
Water
1.000
Wheat flour
1.000
Sifted rye flour
0.200
0.140
Sunflower seeds
0.100
0.050
Salt
0.035
0.013
Total Weight: 2.538
Mixing time: 5 + 10 minutes.
The dough should be weak when it is ready.
Let the dough rest in an oiled bowl for 1.5-2 hours. Fold 3 times during the resting time.
Divide into desired size.
Place on wooden trays covered with durum and leave to prove for 1 hour in room temperature.
Bake in a stone oven.
Starting temperature: 260°C
Baking temperature: 200°C
Steam: 10-15 seconds
Baking time:
Bread: 30 minutes
Baguette: 20 minutes
Breakfast rolls: 15 minutes
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