DetmolderSingleBuild
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Possibilities with the Detmolder Einstufen-Fuehrung (Single build process)
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1000
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Expected yield (weight)1600Please enter the total dough weight required
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Hydration of Rye Sour (%)100Please enter the hydration of the production sour (between 80% and 120% are recommended)
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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)
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Mature starter in Rye Sour (%)10Please enter (between 5% and 20% are recommended)
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Bakers %
Weight (g)
Bakers %
Weight (g)
Bakers %
Weight (g)
Bakers %
Weight (g)
Bakers %
Weight (g)
Bakers %
Weight (g)
Bakers %
Weight (g)
Bakers %
Weight (g)
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Rye to Wheat Ratio100:090:1080:2070:3060:4050:5040:6030:70
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Straight formula
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Wholegrain Rye Flour100884.090800.080715.170629.260542.450454.540365.730275.9
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Strong White (AP) Flour00.01088.920178.830269.740361.650454.560548.670643.7
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Water78689.577684.476679.375674.274668.973663.672658.371652.9
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Salt217.7217.8217.9218.0218.1218.2218.3218.4
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Yeast (fresh)18.818.918.919.019.019.119.119.2
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Yield1811600.01801600.01791600.01781600.01771600.01761600.01751600.01741600.0
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Prefermented Flour (%)35309.433293.330268.228251.725226.023209.120182.918165.5
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Rye Sour
Plus 10 %
Plus 10 %
Plus 10 %
Plus 10 %
Plus 10 %
Plus 10 %
Plus 10 %
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Wholegrain Rye Flour35340.333322.730295.028276.925248.623230.020201.118182.1
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Water35340.333322.730295.028276.925248.623230.020201.118182.1
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Mature Rye Sour3.534.03.332.3329.52.827.72.524.92.323.0220.11.818.2
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Final Dough/Paste
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Wholegrain Rye Flour65574.657506.750446.942377.535316.427245.520182.912110.3
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Strong White (AP) Flour00.01088.920178.830269.740361.650454.560548.670643.7
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Water43380.144391.146411.247422.549442.950454.552475.453487.4
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Salt217.7217.8217.9218.0218.1218.2218.3218.4
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Yeast (fresh)18.818.918.919.019.019.119.119.2
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Rye Sour70618.866586.760536.356503.450452.046418.240365.736331.0
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Yield1811600.01801600.01791600.01781600.01771600.01761600.01751600.01741600.0
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Process
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Rye sour: ferment for 16 hours at 26C
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Dough: Ferment for 1 hour at 26C; shape; rest for 1 hour at 26C
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Bake with steam, start hot with falling temperatures
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Scaling6
pieces at
266.6666667g
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