Ingredients

Group 1
Ingredient
KG
%
Wheat flour
1.000
50
Country Oven Rye Bread Concentrate
1.000
50
Yeast
0.060
3
Caraway seeds
0.025
1.3
Dried cranberries
0.150
7.5
Water
1.100
55
Total Weight: 3.335

Method

1. Add all ingredients into a spiral mixing bowl (except cranberries) and mix for 2 minutes on slow speed and 6 minutes on fast speed, until the dough is fully developed (add the cranberries in the last 2 minutes).
2. Dough temperature should be 23-26℃.
3. Leave to rest for 3 minutes.
4. Scale the dough at 450g and mould into round boule.
5. Leave to rest for a further 3 minutes.
6. Prove for 50 minutes at a controlled temperature of 36℃, 88% humidity.
7. Cut and flour as desired.
8. Bake at 230℃ for 18-20 minutes, 6 seconds of steam.

Yield

7 loaves

Ingredients

Group 1
Ingredient
KG
%
Wheat flour
1.000
50
Country Oven Rye Bread Concentrate
1.000
50
Yeast
0.060
3
Caraway seeds
0.025
1.3
Dried cranberries
0.150
7.5
Water
1.100
55
Total Weight: 3.335

Method

1. Add all ingredients into a spiral mixing bowl (except cranberries) and mix for 2 minutes on slow speed and 6 minutes on fast speed, until the dough is fully developed (add the cranberries in the last 2 minutes).
2. Dough temperature should be 23-26℃.
3. Leave to rest for 3 minutes.
4. Scale the dough at 450g and mould into round boule.
5. Leave to rest for a further 3 minutes.
6. Prove for 50 minutes at a controlled temperature of 36℃, 88% humidity.
7. Cut and flour as desired.
8. Bake at 230℃ for 18-20 minutes, 6 seconds of steam.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Finished Product

Finished Product

Rye Bread, Speciality Bread