Schwarzwaelder Kruste - Black Forest Crusty Bread
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Schwarzwaelder Kruste
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Expected Yield (weight)1100
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Surplus Starter (%)0
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Factor6.3268
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Bakers %gPreferment %
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Straight Formula
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High Extraction Wheat Flour40253.1
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Bread Flour40253.1
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Light Rye (Type 997)20126.5
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Salt2.213.9
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Yeast (Instant)0.3632.3
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Water70.3444.8
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Lard16.3
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Yield173.8631,100.0
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Rye Sour
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Light Rye (Type 997)12.579.1100
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Water12.579.1100
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Mature Rye Sour1.257.910
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Wheat Preferment
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High Extraction Wheat Flour40253.1100
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Water27.8175.969.5
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Salt0.10.60.25
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Yeast (Instant)0.0330.20.0825
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Final DoughDough Temperature 26dC
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Bread Flour40253.1
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Light Rye (Type 997)7.547.5
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Salt2.113.3
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Instant Yeast0.332.1
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Water30189.8
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Lard16.3
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Rye Sour25158.2
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Wheat Preferment67.933429.8
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Yield173.8631,100.0
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Bulk ferment 1 hour with 1 fold
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Final rest 1 hour
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Bake in falling oven starting hot, with steam, for 25min (500g)
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