Traditional Sprouted Rye Loaf

Mixing spiral

8 min in first speed and 4 min in second speed.

Dough temperature

25°C

Bulk fermentation

1 hr 30 min. Give a fold after 45 min.

Scaling

Scale 450 g of dough. Make round and cover with plastic.

Intermediate proofing

45 min at ambient temperature.

Shaping

Make half long and place on a floured dough cloth.

Final fermentation

± 2 hrs at 28°C and 80% humidity.

Decoration before baking

Dust rye flour and give one cut in the middle.

Baking

Start baking at 240°C with 200 ml steam. Then, fall directly down  to 230°C. Bake 30 min at 230°C. Then, 5 min at 220°C, with the damper open.