Ingredients

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

Method

1. Place all of the ingredients into a mixing bowl with beater.
2. Mix on slow speed for 6 minutes and fast speed for 4 minutes.
3. Leave for bulk for 40 minutes.
4. Scale the dough at 465g into boules or bloomers.
5. Place on a tray or skillets.
6. Dry prove for 40 minutes.
7. Dust with rye flour.
8. Make 3 cuts and leave to rest for 10 minutes.
9. Bake at 235℃ (top) / 225℃ (bottom) for 28 minutes, pull the damper after 14 minutes.

Yield

38 loaves

Ingredients

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

Method

1. Place all of the ingredients into a mixing bowl with beater.
2. Mix on slow speed for 6 minutes and fast speed for 4 minutes.
3. Leave for bulk for 40 minutes.
4. Scale the dough at 465g into boules or bloomers.
5. Place on a tray or skillets.
6. Dry prove for 40 minutes.
7. Dust with rye flour.
8. Make 3 cuts and leave to rest for 10 minutes.
9. Bake at 235℃ (top) / 225℃ (bottom) for 28 minutes, pull the damper after 14 minutes.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Finished Product

Finished Product

Rye Bread, Speciality Bread