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Country bread direct

A nice bread from the old times

INGREDIENTS | QUANTITIES

  • White bread flour or type 65 | 800 g
  • Dark rye flour or type 170 | 200 g
  • Aromaferm Durum wheat* | 40 g
  • Water | 670 g
  • Salt | 18 g
  • Bassinage water | 20 – 50 g

*Yeast is already incorporated into the product, no need for extra addition.

PROCESS

  • Mixing | 4 min 1st speed and 6 min 2nd speed
  • Dough Temp | 25° – 26°C
  • Bulk fermentation | 1.5 hrs at 25° C with a fold after 45 min
  • Division | 500 g
  • Resting Time | 15 – 30 min
  • Shaping | Batard or round shape
  • Final Proof | 1 hr at 25°C
  • Baking | 250° C, 30 to 35 min

TIPS

Add 200 g of seeds to make it even nicer. 20 g of each: Sesame, Brown linseed, Golden linseed, Millet, Poppy seed, plus 100 g extra water.

Download recipe