Ingredients

Group 1
Ingredient
KG
Weight (%)
Bread Flour
0.800
80
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
1
BAKELS LECITEX
0.008
0.8
FINO RYE BASE
0.200
20
Salt
0.020
2
Water
0.550
55
BAKELS SHORTENING
0.010
1
Total Weight: 1.598

Method

How to do it:

1. Combine bread flour, Bakels Instant Yeast, Lecitex Bread Improver and Fino Rye Base.
2. Dissolve salt in water and combine with flour mixture.
3. Mix for 2 minutes at low speed then add Bakels Shortening. Mix for another 6 minutes at high speed or until fully developed.
4. Rest dough for 15 minutes.
5. Mold into desired shapes.
6. Proof for 1 hour.
7. Bake at 180°C for 10-20 minutes.

Yield

10 x 150-g dough

Ingredients

Group 1
Ingredient
KG
Weight (%)
Bread Flour
0.800
80
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
1
BAKELS LECITEX
0.008
0.8
FINO RYE BASE
0.200
20
Salt
0.020
2
Water
0.550
55
BAKELS SHORTENING
0.010
1
Total Weight: 1.598

Method

How to do it:

1. Combine bread flour, Bakels Instant Yeast, Lecitex Bread Improver and Fino Rye Base.
2. Dissolve salt in water and combine with flour mixture.
3. Mix for 2 minutes at low speed then add Bakels Shortening. Mix for another 6 minutes at high speed or until fully developed.
4. Rest dough for 15 minutes.
5. Mold into desired shapes.
6. Proof for 1 hour.
7. Bake at 180°C for 10-20 minutes.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Lean

Finished Product

Finished Product

Crusty Bread