Ingredients
Group 1
Ingredient
KG
Country Oven Rye Bread Concentrate
0.500
Country Oven Multiseed Bread Concentrate
0.500
Wheat flour
1.000
Water
1.000
Fresh yeast
0.060
Total Weight: 3.060
Method
Multi-rye
1. Place all of the ingredients into a spiral mixing bowl.
2. Mix on slow speed for 2 minutes.
3. Mix on fast speed for 6 minutes.
4. Scale at 950g and place into farmhouse loaf tins.
5. Leave to rest for a further 3 minutes.
6. Prove for 50 minutes at 36℃ (97℉) and 88% humidity.
7. Bake at 230℃ (446℉) for 20 minutes with 6 seconds of steam.
Ingredients
Group 1
Ingredient
KG
Country Oven Rye Bread Concentrate
0.500
Country Oven Multiseed Bread Concentrate
0.500
Wheat flour
1.000
Water
1.000
Fresh yeast
0.060
Total Weight: 3.060
Method
Multi-rye
1. Place all of the ingredients into a spiral mixing bowl.
2. Mix on slow speed for 2 minutes.
3. Mix on fast speed for 6 minutes.
4. Scale at 950g and place into farmhouse loaf tins.
5. Leave to rest for a further 3 minutes.
6. Prove for 50 minutes at 36℃ (97℉) and 88% humidity.
7. Bake at 230℃ (446℉) for 20 minutes with 6 seconds of steam.
Ingredients
Group 1
Ingredient
KG
Country Oven Rye Bread Concentrate
0.500
Country Oven Multiseed Bread Concentrate
0.500
Wheat flour
1.000
Water
1.000
Fresh yeast
0.060
Total Weight: 3.060
Method
Multi-rye
1. Place all of the ingredients into a spiral mixing bowl.
2. Mix on slow speed for 2 minutes.
3. Mix on fast speed for 6 minutes.
4. Scale at 950g and place into farmhouse loaf tins.
5. Leave to rest for a further 3 minutes.
6. Prove for 50 minutes at 36℃ (97℉) and 88% humidity.
7. Bake at 230℃ (446℉) for 20 minutes with 6 seconds of steam.
Ingredients
Group 1
Ingredient
KG
Country Oven Rye Bread Concentrate
0.500
Country Oven Multiseed Bread Concentrate
0.500
Wheat flour
1.000
Water
1.000
Fresh yeast
0.060
Total Weight: 3.060
Method
Multi-rye
1. Place all of the ingredients into a spiral mixing bowl.
2. Mix on slow speed for 2 minutes.
3. Mix on fast speed for 6 minutes.
4. Scale at 950g and place into farmhouse loaf tins.
5. Leave to rest for a further 3 minutes.
6. Prove for 50 minutes at 36℃ (97℉) and 88% humidity.
7. Bake at 230℃ (446℉) for 20 minutes with 6 seconds of steam.
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