Ingredients

Group 1
Ingredient
KG
Weight (%)
BAKELS HENRYS SOURDOUGH NATURAL
2.000
100
Ryemeal Flour
1.200
60
Flour
2.000
100
BAKELS INSTANT ACTIVE YEAST
0.080
4
Water (variable)
3.600
180
Total Weight: 8.880

Method

Mix dough until fully developed. Rest 1 hour in plastic bins (use dusting flour). Scale and shape into a rectangular shape Rest 1 hour Gently flatten with hands until there are no air bubbles left Trim off sides into even rectangular shape. Alternatively roll dough pieces as for baguettes but taper ends off sharply Bake for 22 minute at 210¡C with steam Open damper and bake for a further 6-9 minutes.

Additional Information

Dough is very slack and should be proofed (rested) in plastic bins sprinkled with dusting flour.

Ingredients

Group 1
Ingredient
KG
Weight (%)
BAKELS HENRYS SOURDOUGH NATURAL
2.000
100
Ryemeal Flour
1.200
60
Flour
2.000
100
BAKELS INSTANT ACTIVE YEAST
0.080
4
Water (variable)
3.600
180
Total Weight: 8.880

Method

Mix dough until fully developed. Rest 1 hour in plastic bins (use dusting flour). Scale and shape into a rectangular shape Rest 1 hour Gently flatten with hands until there are no air bubbles left Trim off sides into even rectangular shape. Alternatively roll dough pieces as for baguettes but taper ends off sharply Bake for 22 minute at 210¡C with steam Open damper and bake for a further 6-9 minutes.

Additional Information

Dough is very slack and should be proofed (rested) in plastic bins sprinkled with dusting flour.