Group 1
Ingredient
KG
Bakers Flour
1.200
Country Oven Artisan Concentrate
0.200
Rye Flour
0.800
Gluten
0.040
Bakels Instant Active Dried Yeast
0.030
Water (Variable)
1.600
Total Weight: 3.870

1. Place all ingredients in spiral mixer.
2. Thoroughly develop the dough.
3. Finished dough temperature 26-27°C.
4. Bulk ferment for 10 minutes.
5. Scale, pre-shape then allow to rest for 5 minutes before final moulding.
6. Proof at 35°C, 80% RH until fully proofed.
7. Bake at 230°C with steam injection. Release the damper and drop temperature to 220°C after 5 minute baking.

Category

Category

Bakery

Finished Product

Finished Product

Bread and Rolls