0,350 kg | BÖCKER Reinzucht-Sauerteig Dinkel |
3,500 kg | Dinkelvollkornmehl |
1,000 kg | Chia-Samen |
4,500 l | Wasser |
9,350 kg | Sauerteig |
9,000 kg | Sauerteig |
3,500 kg | Dinjelmehl 630 |
3,000 kg | Roggenmehl 1150 |
0,200 kg | Salz |
0,200 kg | Hefe |
3,800 l | Wasser (ca.) |
19,700 kg | Brotteig |
Teigknetung | Spiralkneter 5 Minuten langsam, 1 Minute schnell |
Teigausbeute | 183 (ca.) |
Teigtemperatur | 26 - 28 °C |
Teigruhe (kühl) | 30 - 40 Minuten |
Backtemperatur | 240 - 250 °C, fallend auf 210 °C |
Backzeit | 60 Minuten (ca.) |
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