Thank you for such a high evaluation of my photos and my bread. This bread I baked today and I took a picture of it at once. Here is the recipe :
For Dough (21775 g) 9100g Wheat flour ( swiss type 720 - slightly darker than standard fine flour (with more husk), for bread making and pizza dough, ashes 0,64-0,76 yield 75%)
900 g Wheat flour (swiss type 1100 - dark flour, high in roughage, high vitamin and protein content; contains around 85 percent of the full grain; best suited to dark breads, ashes 1-1,15 yield 85%)
8700g Water
130g Baker's yeast
2700g Fermented dough
mix together
245 g Salt add at the end of mixing time and knead dough well.
Brush dough containers (50 x 30 cm) with sun flower oil and fill each container with approx 8 kg dough Proof/dough relaxation: let ferment 60 minutes at room temperature.
Fold up dough once and then keep in refrigerator for 18-20 hours.
Processing: Leave dough at room temperature for at least 4 hours. Break off 36 long pieces of dough of 600 g. place on sheets lightly sprinkled with rye meal and let ferment well. Preparation for baking: Twist bulk pastries, place on loading devices and let relax briefly. Baking: Bake in hot oven (250 С) with steam. Open pull after 20 minutes and finish off baking until crisp.
I thought they were commercial pictures because the bread looks pretty remarkable! And of course the copy right logo and name at the bottom of the picture!. Thanks for the recipe. I looks like one to try! But maybe not to the same volume! Thank you for sharing!
Truly great looking bread.. are these your pictures, or commercial? What can you tell us about the bread?
Thanks!
Thank you for such a high evaluation of my photos and my bread. This bread I baked today and I took a picture of it at once. Here is the recipe :
For Dough (21775 g)
9100g Wheat flour ( swiss type 720 - slightly darker than standard fine flour (with more husk), for bread making and pizza dough, ashes 0,64-0,76 yield 75%)
900 g Wheat flour (swiss type 1100 - dark flour, high in roughage, high vitamin and protein content; contains around 85 percent of the full grain; best suited to dark breads, ashes 1-1,15 yield 85%)
8700g Water
130g Baker's yeast
2700g Fermented dough
mix together
245 g Salt
add at the end of mixing time and knead dough well.
Brush dough containers (50 x 30 cm) with sun flower oil and fill each container with approx 8 kg dough
Proof/dough relaxation: let ferment 60 minutes at room temperature.
Fold up dough once and then keep in refrigerator for 18-20 hours.
Processing:
Leave dough at room temperature for at least 4 hours. Break off 36 long pieces of dough of 600 g. place on sheets lightly sprinkled with rye meal and let ferment well.
Preparation for baking:
Twist bulk pastries, place on loading devices and let relax briefly.
Baking:
Bake in hot oven (250 С) with steam. Open pull after 20 minutes and finish off baking until crisp.
I thought they were commercial pictures because the bread looks pretty remarkable! And of course the copy right logo and name at the bottom of the picture!. Thanks for the recipe. I looks like one to try! But maybe not to the same volume! Thank you for sharing!