Ingredients

Group 1
Ingredient
KG
Wheat flour
1.200
Water
1.000
Gourmet Bread Base
0.500
Rye sourdough
0.500
Wheat sourdough
0.500
Roased sunflower seeds
0.400
Roasted pumpkin seeds
0.150
Hazelnuts
0.100
Cranberries
0.100
Salt
0.020
Dry yeast
0.015
Total Weight: 4.485

Method

1. Place the ingredients into a spiral mixing bowl, keep the berries and nuts to the end of the mixing.
2. Mix on slow speed for approx. 3 minutes.
3. Mix on fast speed for 4 minutes.
4. Place in an container for bulk fermentation for 1 ½ hour. Do two three-foldings.
5. Scale at 700 gram and place the pieces on a floured baking sheet. Keep in fridge overnight.
6. Rise at room temperature and bake in stone oven.

(15 gr dry yeast can be replaced by 45 gr fresh yeast)

Baking temperature: 260>240°C
Steam: 6 sec
Baking time: Approx. 26 min

Product Used

Ingredients

Group 1
Ingredient
KG
Wheat flour
1.200
Water
1.000
Gourmet Bread Base
0.500
Rye sourdough
0.500
Wheat sourdough
0.500
Roased sunflower seeds
0.400
Roasted pumpkin seeds
0.150
Hazelnuts
0.100
Cranberries
0.100
Salt
0.020
Dry yeast
0.015
Total Weight: 4.485

Method

1. Place the ingredients into a spiral mixing bowl, keep the berries and nuts to the end of the mixing.
2. Mix on slow speed for approx. 3 minutes.
3. Mix on fast speed for 4 minutes.
4. Place in an container for bulk fermentation for 1 ½ hour. Do two three-foldings.
5. Scale at 700 gram and place the pieces on a floured baking sheet. Keep in fridge overnight.
6. Rise at room temperature and bake in stone oven.

(15 gr dry yeast can be replaced by 45 gr fresh yeast)

Baking temperature: 260>240°C
Steam: 6 sec
Baking time: Approx. 26 min

Category

Category

Bakery

Finished Product

Finished Product

Bread, Fiber rich, Sourdough bread

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