1-
 Mix the dry components adding salt, yeast and additive. Do not add the yeast and the salt at the same time.
2- Pour the whole water on the mixture, then mix the dough for a short period of time like 10-15 min. Ideal dough temperature is 270C.
3- After having dough rest for the first fermentation, it is divided into 600 gr. dough pieces and then moulded. After the moulding process dough pieces have been rest in the lukewarm athmosphere (16-300C-70-80 humidity), then they are baked in tost trays at 2100C for 55-60 min.



Dough

%

Amount (kg)

Rye Flour

-

80.0

Additive

2.5

2.5

Water

68.0

68.0

Wheat Flour

-

20.0

Salt

2.0

2.0

Yeast

1.5

1.5



 


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