Group 1
Ingredient
KG
%
COUNTRY OVEN KIBBLED RYE MIX
2.000
100.00
Water (30°C)
1.800
90.00
Total Weight: 3.800
Group 2
Ingredient
KG
%
Flour
2.000
100.00
BAKELS INSTANT ACTIVE YEAST
0.040
2.00
Water (variable)
1.000
50.00
Total Weight: 3.040
Deposited Dough. Soak Group 1 for 3 hours. Add Group 2 and develop thoroughly. Dough temperature 30¡C. Dough slack consistency. Scale dough directly into tins approximately half full. Proof until tins three quarters full. Lid and bake at 220¡C for 45-50 minutes.
If using Compressed Yeast use 125 g in above recipe. Using bakers percentages - Percentages on white flour weight.
