DetmolderSingleBuild
 Share
The version of the browser you are using is no longer supported. Please upgrade to a supported browser.Dismiss

 
View only
 
 
Still loading...
ABCDEFGHIJKLMNOPQ
1
Possibilities with the Detmolder Einstufen-Fuehrung (Single build process)
2
1000
3
Expected yield (weight)2200Please enter the total dough weight required
4
Hydration of Rye Sour (%)100Please enter the hydration of the production sour (between 80% and 120% are recommended)
5
Surplus Rye Sour (%)10Please enter the amount of additional Rye Sour required (for restocking, and to compensate for loss due to fermentation etc - this will affect "Weight" columns only)
6
Mature starter in Rye Sour (%)10Please enter (between 5% and 20% are recommended)
7
8
Bakers %
Weight (g)
Bakers %
Weight (g)
Bakers %
Weight (g)
Bakers %
Weight (g)
Bakers %
Weight (g)
Bakers %
Weight (g)
Bakers %
Weight (g)
Bakers %
Weight (g)
9
Rye to Wheat Ratio100:090:1080:2070:3060:4050:5040:6030:70
10
Straight formula
11
Wholegrain Rye Flour1001215.5901100.080983.270865.260745.850625.040502.930379.3
12
Strong White (AP) Flour00.010122.220245.830370.840497.250625.060754.370885.1
13
Water78948.177941.176934.175927.074919.873912.572905.171897.7
14
Salt224.3224.4224.6224.7224.9225.0225.1225.3
15
Yeast (fresh)112.2112.2112.3112.4112.4112.5112.6112.6
16
Yield1812200.01802200.01792200.01782200.01772200.01762200.01752200.01742200.0
17
18
Prefermented Flour (%)35425.433403.330368.728346.125310.723287.520251.418227.6
19
20
Rye Sour
Plus 10 %
Plus 10 %
Plus 10 %
Plus 10 %
Plus 10 %
Plus 10 %
Plus 10 %
21
Wholegrain Rye Flour35468.033443.730405.628380.725341.823316.320276.618250.3
22
Water35468.033443.730405.628380.725341.823316.320276.618250.3
23
Mature Rye Sour3.546.83.344.4340.62.838.12.534.22.331.6227.71.825.0
24
25
Final Dough/Paste
26
Wholegrain Rye Flour65790.157696.750614.542519.135435.027337.520251.412151.7
27
Strong White (AP) Flour00.010122.220245.830370.840497.250625.060754.370885.1
28
Water43522.744537.846565.447580.949609.050625.052653.753670.1
29
Salt224.3224.4224.6224.7224.9225.0225.1225.3
30
Yeast (fresh)112.2112.2112.3112.4112.4112.5112.6112.6
31
Rye Sour70850.866806.760737.456692.150621.546575.040502.936455.2
32
Yield1812200.01802200.01792200.01782200.01772200.01762200.01752200.01742200.0
33
Process
34
Rye sour: ferment for 16 hours at 26C
35
Dough: Ferment for 1 hour at 26C; shape; rest for 1 hour at 26C
36
Bake with steam, start hot with falling temperatures
37
Scaling3
pieces at
733.3333333g
Loading...
 
 
 
Sheet1
Sheet2
Sheet3