Group 1
Ingredient
KG
%
BAKELS HENRYS SOURDOUGH NATURAL
2.000
111.00
Ryemeal Flour
1.200
66.70
Flour
1.800
100.00
BAKELS INSTANT ACTIVE YEAST
0.080
4.40
Water (variable)
3.100
172.00
Total Weight: 8.180
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).
If using compressed yeast use 250g in above recipe.
When using Fino Rye Base substitute Ryemeal flour with 400g of Fino Rye Base and increase the White flour to 2.6 kg.
Using bakers percentages - Percentages on white flour weight.
