Ingredients

Group 1
Ingredient
KG
Wheat flour
0.680
Rye flour
0.320
Country Oven Rye Bread Concentrate
1.000
Water
1.175
Fresh yeast
0.060
Total Weight: 3.235

Method

1. Place all of the ingredients into a spiral mixing bowl.
2. Mix on slow speed for 2 minutes.
3. Mix on fast speed for 6 minutes.
4. Leave to rest for 3 minutes.
5. Scale the dough at 480g and mould.
6. Leave to rest for a further 3 minutes.
7. Prove for 50 minutes at 36℃ (97℉) and 88% humidity.
8. Bake at 230℃ (446℉) for 25 minutes with 6 seconds of steam.

Ingredients

Group 1
Ingredient
KG
Wheat flour
0.680
Rye flour
0.320
Country Oven Rye Bread Concentrate
1.000
Water
1.175
Fresh yeast
0.060
Total Weight: 3.235

Method

1. Place all of the ingredients into a spiral mixing bowl.
2. Mix on slow speed for 2 minutes.
3. Mix on fast speed for 6 minutes.
4. Leave to rest for 3 minutes.
5. Scale the dough at 480g and mould.
6. Leave to rest for a further 3 minutes.
7. Prove for 50 minutes at 36℃ (97℉) and 88% humidity.
8. Bake at 230℃ (446℉) for 25 minutes with 6 seconds of steam.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Finished Product

Finished Product

Rye Bread, Speciality Bread

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