CRUSTY SOURDOUGH RYE

Group 1
Ingredient
KG
%
BAKELS HENRYS SOURDOUGH NATURAL
2.000
100.00
Ryemeal Flour
1.200
60.00
Flour
2.000
100.00
BAKELS INSTANT ACTIVE YEAST
0.080
4.00
Water (variable)
3.600
180.00
Total Weight: 8.880

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.

When using Fino Rye Base substitute Ryemeal flour with 400g of Fino Rye Base and increase the White flour to 2.8 kg.

Category

Category

Bread & Rolls - Specialty, Sourdough

Finished Product

Finished Product

17.5 loaves Flat breads Cobbs or Sticks scaled at 500 g.

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Head Office

421-429 Church Street East Penrose 1061 Auckland