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)3000Please 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 Flour1001657.5901500.0801340.8701179.8601016.950852.340685.730517.2
12
Strong White (AP) Flour00.010166.720335.230505.640678.050852.3601028.6701206.9
13
Water781292.8771283.3761273.7751264.0741254.2731244.3721234.3711224.1
14
Salt233.1233.3233.5233.7233.9234.1234.3234.5
15
Yeast (fresh)116.6116.7116.8116.9116.9117.0117.1117.2
16
Yield1813000.01803000.01793000.01783000.01773000.01763000.01753000.01743000.0
17
18
Prefermented Flour (%)35580.133550.030502.828471.925423.723392.020342.918310.3
19
20
Rye Sour
Plus 10 %
Plus 10 %
Plus 10 %
Plus 10 %
Plus 10 %
Plus 10 %
Plus 10 %
21
Wholegrain Rye Flour35638.133605.030553.128519.125466.123431.320377.118341.4
22
Water35638.133605.030553.128519.125466.123431.320377.118341.4
23
Mature Rye Sour3.563.83.360.5355.32.851.92.546.62.343.1237.71.834.1
24
25
Final Dough/Paste
26
Wholegrain Rye Flour651077.357950.050838.042707.935593.227460.220342.912206.9
27
Strong White (AP) Flour00.010166.720335.230505.640678.050852.3601028.6701206.9
28
Water43712.744733.346770.947792.149830.550852.352891.453913.8
29
Salt233.1233.3233.5233.7233.9234.1234.3234.5
30
Yeast (fresh)116.6116.7116.8116.9116.9117.0117.1117.2
31
Rye Sour701160.2661100.0601005.656943.850847.546784.140685.736620.7
32
Yield1813000.01803000.01793000.01783000.01773000.01763000.01753000.01743000.0
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
1000g
Loading...
 
 
 
Sheet1
Sheet2
Sheet3