DetmolderSingleBuild
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Possibilities with the Detmolder Einstufen-Fuehrung (Single build process)
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The formulas will work if you download this as Excel sheet (via the File menu)
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Expected yield (weight)1200Please 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 Flour100663.090600.080536.370471.960406.850340.940274.330206.9
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Strong White (AP) Flour00.01066.720134.130202.240271.250340.960411.470482.8
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Water78517.177513.376509.575505.674501.773497.772493.771489.7
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Salt213.3213.3213.4213.5213.6213.6213.7213.8
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Yeast (fresh)16.616.716.716.716.816.816.916.9
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Yield1811200.01801200.01791200.01781200.01771200.01761200.01751200.01741200.0
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Prefermented Flour (%)35232.033220.030201.128188.825169.523156.820137.118124.1
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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 Flour35255.233242.030221.228207.625186.423172.520150.918136.6
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Water35255.233242.030221.228207.625186.423172.520150.918136.6
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Mature Rye Sour3.525.53.324.2322.12.820.82.518.62.317.3215.11.813.7
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Final Dough/Paste
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Wholegrain Rye Flour65430.957380.050335.242283.135237.327184.120137.11282.8
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Strong White (AP) Flour00.01066.720134.130202.240271.250340.960411.470482.8
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Water43285.144293.346308.447316.949332.250340.952356.653365.5
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Salt213.3213.3213.4213.5213.6213.6213.7213.8
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Yeast (fresh)16.616.716.716.716.816.816.916.9
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Rye Sour70464.166440.060402.256377.550339.046313.640274.336248.3
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Yield1811200.01801200.01791200.01781200.01771200.01761200.01751200.01741200.0
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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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Scaling2
pieces at
600g
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