Ingredients

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

Method

1. Place all of the ingredients into a spiral mixing bowl.
2. Mix on slow speed for 2 minutes and fast speed for 6 minutes.
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 36℃ and 88% humidity.
7. Lightly dust the top of the Bâtards with flour and make diagonal cuts.
8. Bake at 230℃ for 20 minutes with 6 seconds of steam.

Yield

6 loaves

Ingredients

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

Method

1. Place all of the ingredients into a spiral mixing bowl.
2. Mix on slow speed for 2 minutes and fast speed for 6 minutes.
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 36℃ and 88% humidity.
7. Lightly dust the top of the Bâtards with flour and make diagonal cuts.
8. Bake at 230℃ for 20 minutes with 6 seconds of steam.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Finished Product

Finished Product

Baguette, Rye Bread