Traditional Sprouted Rye Loaf

Ingredientes

Mixing spiral		8 min in first speed and 4 min in second speed.
Dough temperature		25°C
Bulk fermentation		1 hr 30 min. Give a fold after 45 min.
Scaling		Scale 450 g of dough. Make round and cover with plastic.
Intermediate proofing		45 min at ambient temperature.
Shaping		Make half long and place on a floured dough cloth.
Final fermentation		± 2 hrs at 28°C and 80% humidity.
Decoration before baking		Dust rye flour and give one cut in the middle.
Baking		Start baking at 240°C with 200 ml steam. Then, fall directly down to 230°C. Bake 30 min at 230°C. Then, 5 min at 220°C, with the damper open.