Kornbeck Rye Bread

INGREDIENTS

5kg KORNBECK
5kg Wheat Flour
3,50kg Water
100gr Yeast

METHOD

Mix all ingredients for 15’ on low speed and 2′ on high speed.

Dough temperature at 25-26οC.

Let dough rest for 20 minutes. Then cut dough in desired size and shape.

Proof for 30 minutes.

Preheat the oven at 220οC with steam. Bake for 30 minutes with a little steam.