High Street Baker Rye Bread

Ingredients

Unit
Bread flour 2.000 kg
Rye Flour 3.000 kg
Water 3.000 kg
Sapore Aroldo | Bakery 0.350 kg
Salt 0.100 kg
Otentic Origin 0.200 kg
Yeast 0.150 kg
Shortening 0.050 kg
Softgrain Rye | Bakery 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.