have a beautiful grain bread aroma and a lovely creamy-gray color of the crumb. Formed without flour "on the signature".
Poolish:
fresh compressed yeast - 60 gr
water (temperature 12 C) - 2000 gr
Wheat typ 260 - 1000 grams
Rye flour (seeded) - 200 gr
Fermentation 120 min at 25C +
Dough :
Poolish - whole wheat flour
typ 260 - 1400 grams
Rye flour - 400 gr
Salt - 60 oz
Knead 6 minutes on first speed and 10 minutes on second speed
Pre-ferment for 30 minutes.
cutting, rounding, prevaritelnaya proofing 10 min
forming and final proofing 90 min (24 ... 26C)
Notching in desire and bake at 220 ... 230S with steam.
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