Ingredients

Group Bread
Ingredient
KG
Weight (%)
Bread Flour
0.800
80
FINO RYE BASE
0.200
20
Cold water
0.750
75
Salt
0.020
2
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.012
1.2
BAKELS ARTISAN 7% CONCENTRATE
0.070
7
Total Weight: 1.852

Method

How to do it:

1. Combine all dry ingredients and mix on low speed for 30 seconds.
2. Add water and mix on low speed for 2 minutes.
3. Shift to high speed and mix for 7 minutes.
4. Round and place in a well-oiled pan.
5. Ferment dough for 60 minutes.
6. Scale to 500g.
7. Mold into round shapes.
8. Dry proof for 30 minutes.
9. Dust surface with Fino Rye Base.
10. Score the surface diagonally.
11. Bake at 200°C for 10 minutes.
12. Open the dampener and continue baking at 190°C for 35 minutes.

Yield

3 x 500g

Ingredients

Group Bread
Ingredient
KG
Weight (%)
Bread Flour
0.800
80
FINO RYE BASE
0.200
20
Cold water
0.750
75
Salt
0.020
2
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.012
1.2
BAKELS ARTISAN 7% CONCENTRATE
0.070
7
Total Weight: 1.852

Method

How to do it:

1. Combine all dry ingredients and mix on low speed for 30 seconds.
2. Add water and mix on low speed for 2 minutes.
3. Shift to high speed and mix for 7 minutes.
4. Round and place in a well-oiled pan.
5. Ferment dough for 60 minutes.
6. Scale to 500g.
7. Mold into round shapes.
8. Dry proof for 30 minutes.
9. Dust surface with Fino Rye Base.
10. Score the surface diagonally.
11. Bake at 200°C for 10 minutes.
12. Open the dampener and continue baking at 190°C for 35 minutes.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Artisan Breads

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