Mixing spiral: 5 min slow speed and 5 min second speed
Dough temperature: 28°C
Bulk fermentation: 20 min at ambient temperature.
Scaling: Divide the dough into 750 g pieces pre-shape round
Intermediate proofing: 20 min at ambient temperature
Make Up: Shape the bread long so it fit in a kernebrod mould
Final fermentation: 65min at 28°C and 80% humidity.
Decoration before baking: Dust with rye flour and pinch in holes 2cm deep.
Baking: Step 1: 5 min on 250°C with initial steam. Step 2: 55 min by 200°C
Tip: Internal temperature should be 96°C to ensure a complete baking.
