Rye bread
Instructions
The process begins by diluting salt in warm water and yeast, which should be put into a spiral mixer or mixing arms.
Incorporate the flour a little at a time trying to get a smooth mixture at a temperature of 30 degrees; take off the mass of dough and place on a floured table; cover and allow dough to rest for about 10-15 minutes; divide the dough into as many parts and place the loaves on the seeds chosen, leaving her still rise for an hour.
Cooking takes place at 200-220 degrees for 20-25 minutes, by entering the steam.
Halfway through the cooking, open the drain valve to aid drying.
Ingredients and dosing for 40 persons
- 7000 g of rye flour
- 3000 g of wheat flour
- 700 cl of water
- 400 g of yeast
- 200 g of salt