Step 1

All ingredients except yeast are poured into the dough mixing machine.

Step 2

Water temperature 35°C (room temperature 26°C), add 800g of warm water, stir slowly for 2 minutes.

Step 3

Add hydrolyzed yeast (50g water, 10g yeast).

Step 4

Stir slowly for 5 minutes, fast for 1 minute.

Step 5

The dough temperature is 28-30°C, lightly touch the salad oil or spray release oil on the baking sheet, sprinkle a little rye flour, and spread the dough flat on the baking sheet (it helps to form a complete surface after the first proofing, the dough is turned upside down on the operating table).

Step 6

The proofing temperature is 32°C, the proofing humidity is 80%, the proofing time is 25 minutes, and then the dough is turned upside down on the operating table, and the weight is divided into 1200g

Step 7

Sprinkle with rye flour and fold the whole dough surface down and gently fold it as shown.

Step 8

Reverse the dough, close the mouth down, gently fold the bottom of the dough, shape it into a circle, sprinkle rye flour on the surface of the bread, and place it on a high-temperature cloth or baking paper.

Step 9

After 20 minutes of outdoor proofing, put it in the proofing box for 15 minutes.

Step 10

Bake in the oven, heat 260°C, heat down to 250°C, steam for 3 seconds, bake for 15 minutes.

Step 11

Then the furnace temperature is reduced to 230°C on the upper heat, 190°C on the lower heat, and baked for another 45 minutes.

Step 12

Finished product display