Ingredients
5kg
Wholemeal
150g
Salt
5.8l
Water
Method
Kneading: Knead all ingredients into a smooth and well developed dough
Dough temperature: Approx. 27°C
Scale: Dough pieces approx. 910 grams and rounding
Dough proof: Approx. 40 minutes
Moulding: Mould as a long loaf. Place the dough pieces in baking tins
Final proof: Approx. 70 minutes
Baking: Approx. 35-40 minutes at 240°C
