Ingredients

Group 1
Ingredient
KG
Wheat flour
14.000
Country Oven Rye Bread Concentrate
6.000
Yeast
0.500
Salt
0.120
Water
11.500
Total Weight: 32.120

Method

1. Place all of the ingredients into a spiral mixing bowl.
2. Mix on slow speed for 8 minutes and fast speed for 2 minutes.
3. Scale the dough at 480g and mould as desired.
4. Prove for 60 minutes at 28℃, 88% humidity.
8. Bake at 230℃ for 28 minutes, pull the damper after 14 minutes.

Yield

67 loaves

Ingredients

Group 1
Ingredient
KG
Wheat flour
14.000
Country Oven Rye Bread Concentrate
6.000
Yeast
0.500
Salt
0.120
Water
11.500
Total Weight: 32.120

Method

1. Place all of the ingredients into a spiral mixing bowl.
2. Mix on slow speed for 8 minutes and fast speed for 2 minutes.
3. Scale the dough at 480g and mould as desired.
4. Prove for 60 minutes at 28℃, 88% humidity.
8. Bake at 230℃ 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