Ingredients

Group 1
Ingredient
KG
Weight (%)
BAKELS HENRYS SOURDOUGH NATURAL
1.000
33
Wholemeal Flour
1.000
33
Rye Flour
0.400
13
Flour
3.000
100
Salt
0.040
1
BAKELS INSTANT ACTIVE YEAST
0.080
2.7
Water (variable)
2.800
94
MASTERFAT
0.140
4.7
Total Weight: 8.460

Method

No time dough. Place all ingreident into a mixer and mix on slow speed for 2 minutes. Scrape down and mix until dough is fully developed. Give dough a bench time of 5 minutes . Divide and mould then leave for a further 5 minutes. Proof approximately 45-60 minutes. Bake at 200¡C for approximately 25-30 minutes.

Additional Information

Using bakers percentages - Percentages on white flour weight

Ingredients

Group 1
Ingredient
KG
Weight (%)
BAKELS HENRYS SOURDOUGH NATURAL
1.000
33
Wholemeal Flour
1.000
33
Rye Flour
0.400
13
Flour
3.000
100
Salt
0.040
1
BAKELS INSTANT ACTIVE YEAST
0.080
2.7
Water (variable)
2.800
94
MASTERFAT
0.140
4.7
Total Weight: 8.460

Method

No time dough. Place all ingreident into a mixer and mix on slow speed for 2 minutes. Scrape down and mix until dough is fully developed. Give dough a bench time of 5 minutes . Divide and mould then leave for a further 5 minutes. Proof approximately 45-60 minutes. Bake at 200¡C for approximately 25-30 minutes.

Additional Information

Using bakers percentages - Percentages on white flour weight