Ingredients

Group 1
Ingredient
KG
Weight (%)
FINO BREAD AND ROLL CONCENTRATE
0.500
14.3
FINO RYE BASE
1.500
43
Flour
3.500
100
BAKELS INSTANT ACTIVE YEAST
0.065
1.9
Water (variable)
3.100
89
Optional: MASTERFAT
0.150
4.3
Total Weight: 8.815

Method

No time dough. Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¡C. Allow dough to recover 5 minutes. Scale and mould as desired. Proof then bake at 230¡C.

Additional Information

For a lighter or heavier Rye bread the proportions of FINO RYE BASE and flour can be altered to suit.

Ingredients

Group 1
Ingredient
KG
Weight (%)
FINO BREAD AND ROLL CONCENTRATE
0.500
14.3
FINO RYE BASE
1.500
43
Flour
3.500
100
BAKELS INSTANT ACTIVE YEAST
0.065
1.9
Water (variable)
3.100
89
Optional: MASTERFAT
0.150
4.3
Total Weight: 8.815

Method

No time dough. Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¡C. Allow dough to recover 5 minutes. Scale and mould as desired. Proof then bake at 230¡C.

Additional Information

For a lighter or heavier Rye bread the proportions of FINO RYE BASE and flour can be altered to suit.