Ingredients

Group 1
Ingredient
KG
%
Wheat flour
5.000
50
Country Oven Rye Bread Concentrate
5.000
50
Yeast
0.300
3
Salt
0.060
0.6
Water
7.500
75
Total Weight: 17.860

Method

1. Add all ingredients into a bowl fitted with a beater.
2. Mix for 6 minutes on slow speed and 4 minutes on fast speed, until fully developed.
3. Bulk ferment for 40 minutes, in a covered container.
4. Scale at 465g and mould into boules or bloomer shapes.
5. Dry prove for 40 minutes.
6. Dust with rye flour.
7. Make 3 cuts and leave to rest for 10 minutes.
8. Bake at 235℃ (top) / 225℃ (bottom) for 28 minutes.
9. Pull the damper after 14 minutes.

Yield

38 loaves

Ingredients

Group 1
Ingredient
KG
%
Wheat flour
5.000
50
Country Oven Rye Bread Concentrate
5.000
50
Yeast
0.300
3
Salt
0.060
0.6
Water
7.500
75
Total Weight: 17.860

Method

1. Add all ingredients into a bowl fitted with a beater.
2. Mix for 6 minutes on slow speed and 4 minutes on fast speed, until fully developed.
3. Bulk ferment for 40 minutes, in a covered container.
4. Scale at 465g and mould into boules or bloomer shapes.
5. Dry prove for 40 minutes.
6. Dust with rye flour.
7. Make 3 cuts and leave to rest for 10 minutes.
8. Bake at 235℃ (top) / 225℃ (bottom) for 28 minutes.
9. Pull the damper after 14 minutes.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Finished Product

Finished Product

Rye Bread, Speciality Bread