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)3700Please 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 Flour1002044.2901850.0801653.6701455.1601254.2501051.140845.730637.9
12
Strong White (AP) Flour00.010205.620413.430623.640836.2501051.1601268.6701488.5
13
Water781594.5771582.8761570.9751559.0741546.9731534.7721522.3711509.8
14
Salt240.9241.1241.3241.6241.8242.0242.3242.5
15
Yeast (fresh)120.4120.6120.7120.8120.9121.0121.1121.3
16
Yield1813700.01803700.01793700.01783700.01773700.01763700.01753700.01743700.0
17
18
Prefermented Flour (%)35715.533678.330620.128582.025522.623483.520422.918382.8
19
20
Rye Sour
Plus 10 %
Plus 10 %
Plus 10 %
Plus 10 %
Plus 10 %
Plus 10 %
Plus 10 %
21
Wholegrain Rye Flour35787.033746.230682.128640.225574.923531.920465.118421.0
22
Water35787.033746.230682.128640.225574.923531.920465.118421.0
23
Mature Rye Sour3.578.73.374.6368.22.864.02.557.52.353.2246.51.842.1
24
25
Final Dough/Paste
26
Wholegrain Rye Flour651328.7571171.7501033.542873.035731.627567.620422.912255.2
27
Strong White (AP) Flour00.010205.620413.430623.640836.2501051.1601268.6701488.5
28
Water43879.044904.446950.847977.0491024.3501051.1521099.4531127.0
29
Salt240.9241.1241.3241.6241.8242.0242.3242.5
30
Yeast (fresh)120.4120.6120.7120.8120.9121.0121.1121.3
31
Rye Sour701430.9661356.7601240.2561164.0501045.246967.040845.736765.5
32
Yield1813700.01803700.01793700.01783700.01773700.01763700.01753700.01743700.0
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
1233.333333g
Loading...
 
 
 
Sheet1
Sheet2
Sheet3