Method

1. Mix Sovital mix, wheat flour, instant yeast, rye flour, roggena and salt with 550 ml of the water. Use a spiral mixer for 3 minutes slow and 4 minutes fast. We recommend using cold water to keep the dough temperature at max. 25°C.
2. Add the rest of the water, 100 ml, and mix for 3 minutes slow and 1 minutes fast.
3. Once all Ingredients mixed, transfer the dough into an oiled tray and start the bulk fermentation time for 120 minutes.
4. After Bulk fermentation, scale the dough into 750 g pieces, mould the dough round place onto well dusted cloth with the seam facing down.
5. Allow the dough to final proof at ambient temperature for up to 30-40 minutes, we recommend covering the baking tray with a plastic or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes back halfway it is ready to bake.
6. Turn over the dough pieces from the dry cloth onto a greased baking tray.
7. The Oven should have a temperature of 240° C, decrease the temperature to 190° C when you put the loaves in. We recommend putting 2-3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust.
8. Bake the loaves for 50 – 55 minutes.