Ingredients

Group 1
Ingredient
KG
%
Bakels American Rye Bread Mix
5.000
50
Bakers Flour
5.000
50
Water (Variable)
6.250
62
Bakels Instant Active Dried Yeast
0.125
1.25
Total Weight: 16.375

Method

1. Thoroughly develop dough.
2. Finished dough temperature 29 - 30 °C.
3. Allow dough to recover 10 - 15 minutes.
4. Scale and mould to desired shape.
5. Prove, then bake at 235°C.

Ingredients

Group 1
Ingredient
KG
%
Bakels American Rye Bread Mix
5.000
50
Bakers Flour
5.000
50
Water (Variable)
6.250
62
Bakels Instant Active Dried Yeast
0.125
1.25
Total Weight: 16.375

Method

1. Thoroughly develop dough.
2. Finished dough temperature 29 - 30 °C.
3. Allow dough to recover 10 - 15 minutes.
4. Scale and mould to desired shape.
5. Prove, then bake at 235°C.

Category

Category

Bakery, Patisserie

Finished Product

Finished Product

Rye Bread