RYE BREAD & ROLLS
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Bread and Yeast Compounds - Bread Premixes and Concentrates |
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| Recipe No: R120i | |||||||||||||||||||||||||||
| USING FINO BREAD AND ROLL CONCENTRATE | |||||||||||||||||||||||||||
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| Method: | 1. No time dough. 2. Place all ingredients in machine bowl and develop thoroughly. 3. Dough temperature 30-31°C (86-88°F). 4. Allow dough to recover 5 minutes. 5. Scale and mould as desired. 6. Prove then bake at 250°C (480°F). |
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| Notes: | The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion. | ||||||||||||||||||||||||||
| If using Compressed Yeast, use 200g (8oz) in above recipe. | |||||||||||||||||||||||||||
| For a lighter or heavier grain bread, the proportions of FINO MEAL BASE and flour can be altered to suit. | |||||||||||||||||||||||||||
| Yield: | 15 loaves scaled at 570g, 108 rolls scaled at 8g | ||||||||||||||||||||||||||