CALIDA + RUSTIC IMPROVER - Ardennes bread

Bread, brown, rustic, crusty, dough, baking, bakery, puratos, sandwiches, belgian, belgien, calida, flour, yeast, ardennes, ardenne, ingredients, ingrediants

Puratos ingredients

All ingredients

Flour 6.500kg
Wholewheat flour (finely milled) 2.500kg
Rye flour 1.000kg
Water (approx.) 6 to 7ltr
Yeast 0.300g
Salt 0.200g
Calida 0.200g
Rustic 0.200g

Recipe

Mixing: Spiral mixer, 2 minutes on a slow speed; 5 minutes on fast speed.
Dough temperature: 26°C.
Process: Rest in bulk for 30 minutes.
Knock down.
Give another rest of 15 minutes.
Scale and hand up.
Dip the top of the dough piece in flour.
Give a final proof approximately 60 minutes.
As an original touch we recommend turning the bread over prior to baking and baking upside down. 
Oven temperature: 220 - 240°C.
Baking time:40 to 45 minutes.