Ingredients

Group 1
Ingredient
KG
Bread flour
1.700
Country Oven Rye Bread Concentrate
0.300
Yeast
0.050
Salt
0.015
Water
1.500
Olive oil
0.100
Total Weight: 3.665

Method

1. Mix all ingredients for 5 minutes slow and 5 minutes fast speed, until fully developed.
2. The finished dough temperature should be between 24-26°C.
3. Rest for 5 minutes with a plastic cover.
4. Scale at 200g and mould into boule shape.
5. Place them on a tray covered with sprinkle spray.
6. Leave to rest for 60-90 minutes at room temperature, covered with plastic.
7. Gently pin or hand stretch the dough.
8. Bake in a pizza oven at 360°C for 3 minutes, without steam.
9. Finish the pizza base as desired.

Yield

18 pizzas

Ingredients

Group 1
Ingredient
KG
Bread flour
1.700
Country Oven Rye Bread Concentrate
0.300
Yeast
0.050
Salt
0.015
Water
1.500
Olive oil
0.100
Total Weight: 3.665

Method

1. Mix all ingredients for 5 minutes slow and 5 minutes fast speed, until fully developed.
2. The finished dough temperature should be between 24-26°C.
3. Rest for 5 minutes with a plastic cover.
4. Scale at 200g and mould into boule shape.
5. Place them on a tray covered with sprinkle spray.
6. Leave to rest for 60-90 minutes at room temperature, covered with plastic.
7. Gently pin or hand stretch the dough.
8. Bake in a pizza oven at 360°C for 3 minutes, without steam.
9. Finish the pizza base as desired.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Finished Product

Finished Product

Pizza, Rye Bread