Bread Through Slow Leadership

1. ) Kneading process (machine):

Axe oblique/paddle kneader:

Base temperature*) 52 degrees – 1st stage 5min – 2nd stage 6min Alternative spiral kneading arm: base temperature 48 degrees – 1st stage 7min – 2nd stage 15-17min Heat of dough (then) 23-24 degrees 2. ) Leaving to rise: 10min in baking bowl/vat Portioning.

3. ) Shaping takes place 45min after the end of the kneading process 4. ) Dough rise: heat 8-12 °C, humidity 65 to 70% Proofing time 15 to 18 hours. Longer than 18 hours serves to strengthen the leavening power and consistency of the dough.

5. )Baking:

On the lowest rail/baking tray, the heat by 10 °C lower than the usual baking temperature (230-240 °C ) *). Is only heating the water conceivable

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