Group 1
Ingredient
KG
%
Bakels Scandinavian Rye Bread Mix
1.000
50.00
Bakers Flour
1.000
50.00
Bakels Instant Active Dried Yeast
0.025
2.00
Water (Variable)
1.300
67.00
Total Weight: 3.325
1. Place all ingredients in mixing bowl.
2. Spiral mixer, 6 minutes.
3. Finished dough temperature 27°-30°C.
4. All dough to recover for 10 minutes.
5. Scale.
6. Intermediate proof, 10 minutes.
7. Place in tins.
8. Final proof for approximately 45 minutes.
9. Bake at 230°C for 25 minutes.
Related recipes
