SOFT GERMAN RYE
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Bread and Yeast Compounds - Bread Premixes and Concentrates |
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| Recipe No: R111j | |||||||||||||||||||||||||||
| USING BAKELS HENRYS SOURDOUGH | |||||||||||||||||||||||||||
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| Method: | 1. No time dough. 2. Place all ingredients into mixer and mix on slow speed for 2 minutes. 3. Then mix on high speed for approximately 8 minutes or until dough developed (fully developed dough temperature of 33°C) 4. Give the dough a bench time of 5 minutes. 5. Divide and mould. 6. Allow for a further 5 minute rest, final mould. 7. Final proof and bake at 220°C for approximately 25-30 minutes (use steam if available). |
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| Notes: | The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion. | ||||||||||||||||||||||||||
| When using Fino Rye Base substitute Ryemeal flour with 400g of Fino Rye Base and increase the White flour to 3.2kg | |||||||||||||||||||||||||||