Group 1
Ingredient
KG
%
FINO BREAD AND ROLL CONCENTRATE
0.500
14.30
FINO RYE BASE
1.500
43.00
Flour
3.500
100.00
BAKELS INSTANT ACTIVE YEAST
0.065
1.90
Water (variable)
3.100
89.00
Optional: MASTERFAT
0.150
4.30
Total Weight: 8.815
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.
For a lighter or heavier Rye bread the proportions of FINO RYE BASE and flour can be altered to suit.
If using Compressed Yeast use 200g in above recipe.
Using bakers percentages - Percentages on white flour weight.
