Citrus Vollkornbrot
| METRIC | BAKER'S % | |
|---|---|---|
| Whole Rye Flour | 3.835kg | 100% |
| Water | 3.260kg | 85% |
| Rye Chops | 0.767kg | 20% |
| Salt | 0.081kg | 2.1% |
| Yeast | 0.088kg | 2.3% |
| Honey | 0.230kg | 6% |
| Fresh Ground Coriander | 0.029kg | .75% |
| Candied Orange Peel | 0.710kg | 18.5% |
| TOTAL YIELD | 9.000kg | 234.7% |
PREFERMENTS Set rye sour, adjusting water and culture to match ambient environment.
MIX If flour and air temps are 72°F range, use 100°F water. Mix 8 minutes on 1st in a planetary mixer with paddle.
DESIRED DOUGH TEMPERATURE 82°F-84°F
BULK 10-15 minutes. Prepare pans with oil and rye flour.
SHAPING Divide to 1.5k. Shape and score.
PROOF Proof box until 1/2" from top of pan, 15-20 minutes.
BAKING 45 minutes 200°C, 1L steam in rotating convection. 20 minutes at 160°C with open vent. De-pan and cool. Slice next day.
| METRIC | BAKER'S % | |
|---|---|---|
| Whole Rye Flour | 1.534kg | 100% |
| Water | 1.273kg | 83% |
| Culture | .077kg | 5% |
| TOTAL YIELD | 2.808kg | 188% |
| METRIC | BAKER'S % | |
|---|---|---|
| Water | .844kg | 110% |
| Rye Chops | .767kg | 100% |
| TOTAL YIELD | 1.611kg | 210% |
| METRIC | |
|---|---|
| Whole Rye Flour | 2.301kg |
| Water | 1.143kg |
| Salt | 0.081kg |
| Yeast | 0.088kg |
| Honey | 0.230kg |
| Fresh Ground Coriander | 0.029kg |
| Candied Orange Peel | 0.710kg |
| Rye Sour | 2.808kg |
| Rye Soaker | 1.611kg |
| TOTAL YIELD | 9.000kg |
