Ingredients

Group 1
Ingredient
KG
Weight (%)
BAKELS HENRYS SOURDOUGH NATURAL
2.000
111
Ryemeal Flour
1.200
66.7
Flour
1.800
100
BAKELS INSTANT ACTIVE YEAST
0.080
4.4
Water (variable)
3.100
172
Total Weight: 8.180

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 developed (fully developed dough temperature of 33¡C) Give the dough a bench time of 5 minutes. Divide and mould. Allow for a further 5 minute rest final mould. Final proof and bake at 220¡C for approximately 25-30 minutes (use steam if available).

Additional Information

Using bakers percentages - Percentages on white flour weight

Ingredients

Group 1
Ingredient
KG
Weight (%)
BAKELS HENRYS SOURDOUGH NATURAL
2.000
111
Ryemeal Flour
1.200
66.7
Flour
1.800
100
BAKELS INSTANT ACTIVE YEAST
0.080
4.4
Water (variable)
3.100
172
Total Weight: 8.180

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 developed (fully developed dough temperature of 33¡C) Give the dough a bench time of 5 minutes. Divide and mould. Allow for a further 5 minute rest final mould. Final proof and bake at 220¡C for approximately 25-30 minutes (use steam if available).

Additional Information

Using bakers percentages - Percentages on white flour weight