1. Pre-heat oven to 230°C with steam on.
2. Place group 1 into a spiral mixer.
3. Mix for 7 minutes on speed 1 and then 9 minutes on speed 3 until dough is fully developed (dough
temp. 24-26°C).
4. Rest in oiled & covered container for 60 minutes.
5. Divide dough into 500g pieces and mould into a long piece (like a baguette), flatten one end and join
both ends together.
6. Place dough on flat trays and dry prove for 45-60 minutes until fully proved.
7. Dust surface lightly with rye flour and cut 4 times around the loaf.
8. Place dough in the oven and reduce the temperature to 200°C.
9. Bake for 40-45 minutes (vent after 25 minutes).
Yield: 18 Ring Breads scaled at 500g.
A light yellow powder. Versatile improver for ‘no-time’ dough, with improved softness and flavour. Minimal additive numbers required.
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An off white powder, concentrated part mix for light rye bread. Add flour, yeast and water.
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A lemon coloured/flavour for cakes, sponges and icings.
View product33-47 Derby Street Silverwater NSW 2128