Ingredients

Group 1
Ingredient
KG
%
Wheat flour
1.000
50
Country Oven Rye Bread Concentrate
1.000
50
Chia seeds
0.100
5
Yeast
0.060
3
Water
1.100
55
Total Weight: 3.260

Method

1. Add all ingredients into a spiral mixing bowl and mix for 2 minutes on slow speed and 6 minutes on fast speed, until the dough is fully developed.
2. Dough temperature should be 23-26℃.
3. Leave to rest for 3 minutes.
4. Scale the dough at 480g and mould into Bâtards.
5. Leave to rest for a further 3 minutes.
6. Prove for 50 minutes at a controlled temperature of 36℃, 88% humidity.
7. Lightly dust the top of the Bâtards with flour and make diagonal cuts.
8. Bake at 230℃ for 18-20 minutes, 6 seconds of steam.

Yield

6 loaves

Ingredients

Group 1
Ingredient
KG
%
Wheat flour
1.000
50
Country Oven Rye Bread Concentrate
1.000
50
Chia seeds
0.100
5
Yeast
0.060
3
Water
1.100
55
Total Weight: 3.260

Method

1. Add all ingredients into a spiral mixing bowl and mix for 2 minutes on slow speed and 6 minutes on fast speed, until the dough is fully developed.
2. Dough temperature should be 23-26℃.
3. Leave to rest for 3 minutes.
4. Scale the dough at 480g and mould into Bâtards.
5. Leave to rest for a further 3 minutes.
6. Prove for 50 minutes at a controlled temperature of 36℃, 88% humidity.
7. Lightly dust the top of the Bâtards with flour and make diagonal cuts.
8. Bake at 230℃ for 18-20 minutes, 6 seconds of steam.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Finished Product

Finished Product

Baguette, Rye Bread