Table 3.

The recipes (as percentage of flour weight) and the baking process of the breads.

	Straight dough breads				Sourdough breads
	Endosperm wheat (WB)	Wholegrain wheat (WWB)	Endosperm rye (RB)	Wholegrain rye (WRB)	Wholegrain wheat (WWSB)	Wholegrain rye (WRSB)
Flour	100.0	100.0	100.0	100.0	66.7	66.7
Sugar	2.0	2.0	—	—	2.0	—
Sourdough	—	—	—	—	83.3	83.3
of which flour	—	—	—	—	33.3	33.3
of which water	—	—	—	—	50.0	50.0
Water	61.0	70.0	68.0	76.0	20.0	26.0
Yeast	3.0	3.0	3.0	3.0	3.0	3.0
Salt	1.2	1.2	1.2	1.2	1.2	1.2
Mixing	2 min slow + 4 min fast
Resting	20 min 28 °C/80% RH		60 min 28 °C/80% RH		20 min 28 °C/80% RH	60 min 28 °C/80% RH
Dough piece weight	400 g		500 g		400 g	500 g
Moulding	mechanically		by hand		mechanically	by hand
Resting	8 min		—		8 min	—
Proofing	50 min 37 °C/8% RH		60 min 37 °C/80% RH		50 min 37 °C/80% RH	60 min 37 °C/80% RH
Steaming in oven	15 s
Baking	225 °C 20 min		240 °C 10 min + 220 °C 35 min		225 °C 20 min	240 °C 10 min + 220 °C 35 min