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

When using Fino Rye Base substitute Ryemeal flour with 400g of Fino Rye Base and increase the White flour to 2.6 kg

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

When using Fino Rye Base substitute Ryemeal flour with 400g of Fino Rye Base and increase the White flour to 2.6 kg