Group 1
Ingredient
KG
Country Oven Rye Bread Concentrate
1.000
Bakers Flour
1.000
Salt
0.012
Bakels Instant Active Dried Yeast
0.024
Water (Variable)
1.240
Total Weight: 3.276
1. Place all ingredients in spiral mixer bowl.
2. Mix for approx. 8 minutes on slow speed then 1-2 minutes on fast speed to develop the dough.
3. Finished dough temperature 27°-29°C.
4. All dough to recover for approximately 5-10 minutes.
5. Scale and mould into desired shapes and sizes.
6. Proof at 35°C, 70-80% RH until fully proofed.
7. Bake at 230°C.
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