High Street Baker Rye Bread

Ingredients

Unit
Bread flour 2.000 kg
Rye Flour 3.000 kg
Water 3.000 kg
Sapore Aroldo 0.350 kg
Salt 0.100 kg
Otentic Origin 0.200 kg
Yeast 0.150 kg
Shortening 0.050 kg
Softgrain Rye 2.550 kg
total 11.400

Method

  • Mix for 3 mins slow, 8 mins fast on spiral mixer.
  • Dough temperature 26 – 27°C.
  • Bulk for 10 mins. Scale to 1.000kg.
  • Mould into desired shapes, place in baskets, or process through a bread plant.
  • Prove at 30 – 35°C, 80 – 85% humidity Prove time 55 – 60 mins.
  • Bake on oven bottom at 260°C with steam, reducing to 200°C for 60 mins, open dampers half way through.