Ingredients
Group 1
Ingredient
KG
Weight (%)
BAKELS NATIVE AMERICAN RYE BREAD BASE
1.300
37
FINO MEAL BASE
0.400
11.4
Flour
3.500
100
BAKELS INSTANT ACTIVE YEAST
0.070
2
Water (variable)
1.100
31.4
Dark Ale (Beer)
1.800
51.4
Total Weight: 8.170
Method
No time dough. Place all ingredients into mixer and mix on slow speed for 2 minutes. Then mix on high speed for approximately 8 minutes or until dough is developed. Give the dough a bench time of 5 minutes. Scale round and allow for further 5 minute rest. Mould and proof for approximately 45-60 minutes. Bake at 220¡C for approximately 20-25 minutes.
Additional Information
Using bakers percentages - Percentages on white flour weight
Ingredients
Group 1
Ingredient
KG
Weight (%)
BAKELS NATIVE AMERICAN RYE BREAD BASE
1.300
37
FINO MEAL BASE
0.400
11.4
Flour
3.500
100
BAKELS INSTANT ACTIVE YEAST
0.070
2
Water (variable)
1.100
31.4
Dark Ale (Beer)
1.800
51.4
Total Weight: 8.170
Method
No time dough. Place all ingredients into mixer and mix on slow speed for 2 minutes. Then mix on high speed for approximately 8 minutes or until dough is developed. Give the dough a bench time of 5 minutes. Scale round and allow for further 5 minute rest. Mould and proof for approximately 45-60 minutes. Bake at 220¡C for approximately 20-25 minutes.
Additional Information
Using bakers percentages - Percentages on white flour weight
Ingredients
Group 1
Ingredient
KG
Weight (%)
BAKELS NATIVE AMERICAN RYE BREAD BASE
1.300
37
FINO MEAL BASE
0.400
11.4
Flour
3.500
100
BAKELS INSTANT ACTIVE YEAST
0.070
2
Water (variable)
1.100
31.4
Dark Ale (Beer)
1.800
51.4
Total Weight: 8.170
Method
No time dough. Place all ingredients into mixer and mix on slow speed for 2 minutes. Then mix on high speed for approximately 8 minutes or until dough is developed. Give the dough a bench time of 5 minutes. Scale round and allow for further 5 minute rest. Mould and proof for approximately 45-60 minutes. Bake at 220¡C for approximately 20-25 minutes.
Additional Information
Using bakers percentages - Percentages on white flour weight
Ingredients
Group 1
Ingredient
KG
Weight (%)
BAKELS NATIVE AMERICAN RYE BREAD BASE
1.300
37
FINO MEAL BASE
0.400
11.4
Flour
3.500
100
BAKELS INSTANT ACTIVE YEAST
0.070
2
Water (variable)
1.100
31.4
Dark Ale (Beer)
1.800
51.4
Total Weight: 8.170
Method
No time dough. Place all ingredients into mixer and mix on slow speed for 2 minutes. Then mix on high speed for approximately 8 minutes or until dough is developed. Give the dough a bench time of 5 minutes. Scale round and allow for further 5 minute rest. Mould and proof for approximately 45-60 minutes. Bake at 220¡C for approximately 20-25 minutes.
Additional Information
Using bakers percentages - Percentages on white flour weight
