Group 1
Ingredient
KG
%
Wheat flour
5.300
53.00
Rye flour
4.700
47.00
1.600
16.00
Yeast
0.550
5.50
0.350
3.50
Salt
0.200
2.00
Water
7.300
73.00
Total Weight: 20.000
Group 2 (optional)
Ingredient
KG
%
Seed/flakes mix (e.g. sunflower, pumpkin, poppy, linseeds / oat, barley flakes, millet)
0.180
0.00
Salt
0.005
0.00
Water
0.180
0.00
Total Weight: 0.365
1. Add group 2 ingredients into a spiral mixing bowl.
2. Mix together on slow speed, leave to swell for 30 minutes.
3. Mix ingredients from group 1 for 6-8 minutes on slow speed and 0-1 minute on fast speed, until fully developed (add group 2 after slow speed).
4. Dough temperature should be between 24-26°C.
5. Bulk for 30 minutes at a controlled temperature of 25-28°C, covered with plastic.
6. Scale at 450g, mould into long shape and dip into seed/flakes mix if desired and place in oiled tins or on trays.
7. Prove for 20-25 minutes at a controlled temperature of 25-28°C, 85% relative humidity.
8. Brush with water before and after baking.
9. Bake at 220°C, falling to 200°C for 40-45 minutes, with steam.
10. Pull out damper after 10 minutes.
Yield: 50 loaves
Display Conditions
Category
Finished Product
Crusty Bread, Occasion Bread, Speciality Bread, World Bakery
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