• Wheat Flour: 5.000 kg
• REX CHIA MIX: 5.000 kg
• IREKS STABILASE: 0.100 kg
• Salt: 0.180 kg
• Fresh Yeast: 0.080 kg
• Water (approx.): 8.500 l
• Total weight: 18.860 kg

Mixing time: 3 + 20 minutes, spiral mixer

Dough temperature: 23 – 25° C

Bulk fermentation time: 35 minutes

Scaling weight: 0.750 kg

Intermediate proof: 10 minutes

Topping: Chia seeds is recommended

Final proof: 16 – 18 hours (+4°C - overnight)

Baking temperature: 230° C, steam is needed. Then decrease oven temperature to 210 ° C.

Baking time: 30 - 35 minutes