![background image](/i/vitesse/148108/vitesse-vs-427/h/vitesse-vs-427-004.png)
1.0 Lb.
1.5 Lb.
2.0 Lb.
1.0 Lb.
1.5 Lb.
2.0 Lb.
1.0 Lb.
1.5 Lb.
2.0 Lb.
1.0 Lb.
1.5 Lb.
2.0 Lb.
Light
Medium
Dark
Rapid
P/5
P/6
2
FRENCH
Crust Color
Light
Medium
Dark
Rapid
0:05:00
0:05:00
0:05:00
0:05:00
0:05:00
0:05:00
0:05:00
0:05:00
0:05:00
0:05:00
0:05:00
0:05:00
0:05:00
0:05:00
0:05:00
0:05:00
0:05:00
0:05:00
0:05:00
0:05:00
0:05:00
0:05:00
0:05:00
0:05:00
0:20:00
0:20:00
0:20:00
0:20:00
0:20:00
0:20:00
0:20:00
0:20:00
0:20:00
0:20:00
0:20:00
0:20:00
0:39:00
0:39:00
0:39:00
0:39:00
0:39:00
0:39:00
0:39:00
0:39:00
0:39:00
0:15:00
0:15:00
0:15:00
0:00:10
0:00:10
0:00:10
0:00:10
0:00:10
0:00:10
0:00:10
0:00:10
0:00:10
0:00:10
0:00:10
0:00:10
0:30:50
0:30:50
0:30:50
0:30:50
0:30:50
0:30:50
0:30:50
0:30:50
0:30:50
0:15:50
0:15:50
0:15:50
0:00:10
0:00:10
0:00:10
0:00:10
0:00:10
0:00:10
0:00:10
0:00:10
0:00:10
0:00:10
0:00:10
0:00:10
0:59:50
0:59:50
0:59:50
0:59:50
0:59:50
0:59:50
0:59:50
0:59:50
0:59:50
0:38:50
0:38:50
0:38:50
0:50:00
0:52:00
0:55:00
0:50:00
0:52:00
0:55:00
0:50:00
0:52:00
0:55:00
0:50:00
0:52:00
0:55:00
1:00:00
1:00:00
1:00:00
1:00:00
1:00:00
1:00:00
1:00:00
1:00:00
1:00:00
1:00:00
1:00:00
1:00:00
3:30:00
3:32:00
3:35:00
3:30:00
3:32:00
3:35:00
3:30:00
3:32:00
3:35:00
2:30:00
2:32:00
2:35:00
-
-
-
-
-
-
-
-
-
-
-
-
1.0 Lb.
1.5 Lb.
2.0 Lb.
1.0 Lb.
1.5 Lb.
2.0 Lb.
1.0 Lb.
1.5 Lb.
2.0 Lb.
1.0 Lb.
1.5 Lb.
2.0 Lb.
W
eight
Mixing
1
Rest
Mixing
2
Ferment
1
Acid
Ferment
2
Shaping
Ferment
3
В
aking
Keep W
arm
Total T
ime
Fruit
3
WHOLE WHEAT
Preheat
0:30:00
0:30:00
0:30:00
0:30:00
0:30:00
0:30:00
0:30:00
0:30:00
0:30:00
0:05:00
0:05:00
0:05:00
0:05:00
0:05:00
0:05:00
0:05:00
0:05:00
0:05:00
0:05:00
0:05:00
0:05:00
0:05:00
0:05:00
0:05:00
0:05:00
0:05:00
0:05:00
0:05:00
0:05:00
0:05:00
0:05:00
0:05:00
0:05:00
0:05:00
0:05:00
0:05:00
0:15:00
0:15:00
0:15:00
0:15:00
0:15:00
0:15:00
0:15:00
0:15:00
0:15:00
0:15:00
0:15:00
0:15:00
0:49:00
0:49:00
0:49:00
0:49:00
0:49:00
0:49:00
0:49:00
0:49:00
0:49:00
0:24:00
0:24:00
0:24:00
0:00:10
0:00:10
0:00:10
0:00:10
0:00:10
0:00:10
0:00:10
0:00:10
0:00:10
0:00:10
0:00:10
0:00:10
0:25:50
0:25:50
0:25:50
0:25:50
0:25:50
0:25:50
0:25:50
0:25:50
0:25:50
0:10:50
0:10:50
0:10:50
0:00:10
0:00:10
0:00:10
0:00:10
0:00:10
0:00:10
0:00:10
0:00:10
0:00:10
0:00:10
0:00:10
0:00:10
0:44:50
0:44:50
0:44:50
0:44:50
0:44:50
0:44:50
0:44:50
0:44:50
0:44:50
0:34:50
0:34:50
0:34:50
0:48:00
0:50:00
0:53:00
0:48:00
0:50:00
0:53:00
0:48:00
0:50:00
0:53:00
0:48:00
0:50:00
0:53:00
1:00:00
1:00:00
1:00:00
1:00:00
1:00:00
1:00:00
1:00:00
1:00:00
1:00:00
1:00:00
1:00:00
1:00:00
3:43:00
3:45:00
3:48:00
3:43:00
3:45:00
3:48:00
3:43:00
3:45:00
3:48:00
2:28:00
2:30:00
2:33:00
2:56:00
2:58:00
3:01:00
2:56:00
2:58:00
3:01:00
2:56:00
0:58:00
3:01:00
2:06:00
2:08:00
2:1
1:00
Mixing
1
Rest
Mixing
2
Ferment
1
Acid
Ferment
2
Shaping
Ferment
3
В
aking
Keep W
arm
Total T
ime
Fruit
Crust Color
W
eight
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