Ingredients
T55 or T65 flour: 9,7 kg
Terre d’Arômes Intense Flavor Rye Duo: 0,3 kg
Yeast: 0,3 kg
Sugar: 0,4 kg
Salt: 0,18 kg
Rapeseed oil: 0,4 kg
Water: 5,6 to 6 L
5 seeds Mix: 2 kg
Soaking water: 1 L
Preparation
Method with 3% dosage
Preparation of the cereals: soak for at least 1 hour before incorporating (mix of 5 seeds + soaking water).
Base temperature: 56-58°C.
Kneading:
- First speed: 5 minutes.
- Second speed:
- Spiral: 10-12 minutes.
- First speed: add the cereals preparation and knead for about 2 minutes.
- Second speed:
- Spiral: knead 2 minutes.
Dough temperature: 26°C.
First fermentation: 10 minutes.
Scaling: divide into 80-90 g dough balls.
Intermediate proofing: 10 minutes.
Shaping: round the dough again and place on a bun tray. Slightly flatten, brush the top with water, and add the desired topping (sesame seeds, five-grain mix, wheat semolina, etc.).
Final fermentation: 1h30-2h at 28°C with 70% humidity.
Baking: add steam and place into the oven for 16-18 minutes at 180°C/190°C.
