CRUSTY SOURDOUGH RYE
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Bread and Yeast Compounds - Bread Premixes and Concentrates |
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| Recipe No: R111l | |||||||||||||||||||||||||||
| USING BAKELS HENRYS SOURDOUGH | |||||||||||||||||||||||||||
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| Method: | 1. Mix dough until fully developed, approximately 12 minutes 2. Rest 1 hour 3. Scale and shape into a rectangular shape 4. Rest 1 hour 5. Gently flatten with hands until there are no air bubbles left 6. Trim off sides and place trimmings underneath dough piece 7. Alternatively roll dough pieces as for baguettes, but taper ends off sharply 8. Bake for 22 minute at 210°C with steam 9. Open damper and bake for a further 6-9 minutes. |
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