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)1500Please 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 Flour100828.790750.080670.470589.960508.550426.140342.930258.6
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Strong White (AP) Flour00.01083.320167.630252.840339.050426.160514.370603.4
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Water78646.477641.776636.975632.074627.173622.272617.171612.1
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Salt216.6216.7216.8216.9216.9217.0217.1217.2
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Yeast (fresh)18.318.318.418.418.518.518.618.6
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Yield1811500.01801500.01791500.01781500.01771500.01761500.01751500.01741500.0
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Prefermented Flour (%)35290.133275.030251.428236.025211.923196.020171.418155.2
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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 Flour35319.133302.530276.528259.625233.123215.620188.618170.7
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Water35319.133302.530276.528259.625233.123215.620188.618170.7
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Mature Rye Sour3.531.93.330.3327.72.826.02.523.32.321.6218.91.817.1
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Final Dough/Paste
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Wholegrain Rye Flour65538.757475.050419.042353.935296.627230.120171.412103.4
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Strong White (AP) Flour00.01083.320167.630252.840339.050426.160514.370603.4
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Water43356.444366.746385.547396.149415.350426.152445.753456.9
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Salt216.6216.7216.8216.9216.9217.0217.1217.2
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Yeast (fresh)18.318.318.418.418.518.518.618.6
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Rye Sour70580.166550.060502.856471.950423.746392.040342.936310.3
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Yield1811500.01801500.01791500.01781500.01771500.01761500.01751500.01741500.0
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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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Scaling3
pieces at
500g
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