Ingredients

Group 1
Ingredient
KG
Weight (%)
COUNTRY OVEN KIBBLED RYE MIX
2.000
100
Water (30°C)
1.800
90
Total Weight: 3.800
Group 2
Ingredient
KG
Weight (%)
Flour
2.000
100
BAKELS INSTANT ACTIVE YEAST
0.040
2
Water (variable)
1.000
50
Total Weight: 3.040

Method

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.

Additional Information

Using bakers percentages - Percentages on white flour weight

Ingredients

Group 1
Ingredient
KG
Weight (%)
COUNTRY OVEN KIBBLED RYE MIX
2.000
100
Water (30°C)
1.800
90
Total Weight: 3.800
Group 2
Ingredient
KG
Weight (%)
Flour
2.000
100
BAKELS INSTANT ACTIVE YEAST
0.040
2
Water (variable)
1.000
50
Total Weight: 3.040

Method

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.

Additional Information

Using bakers percentages - Percentages on white flour weight