Ingredients

Group Rings
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
FINO RYE BASE
0.100
10
FINO MEAL BASE
0.100
10
Sugar
0.034
3.35
Salt
0.021
2.1
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.015
1.5
BAKELS CRUSTY BREAD CONCENTRATE
0.030
3
Water
0.663
66.66
Oil
0.031
3.1
Total Weight: 1.994

Method

How to do it:

1. Combine all the dry ingredients and water in a spiral mixer and mix on low speed for 2 minutes.
2. Add oil and mix on high speed for 5 minutes or until developed.
3. Ferment for 1 hour.
4. Punch down and scale to 55g. Round and rest for 10 minutes.
5. Mold into rings.
6. Proof.
7. Cook in boiling water for 1 minute on each side.
8. Bake at 200°C for 10 minutes or until done (baking with steam is optional).

Yield

36 pieces x 55g dough

Ingredients

Group Rings
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
FINO RYE BASE
0.100
10
FINO MEAL BASE
0.100
10
Sugar
0.034
3.35
Salt
0.021
2.1
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.015
1.5
BAKELS CRUSTY BREAD CONCENTRATE
0.030
3
Water
0.663
66.66
Oil
0.031
3.1
Total Weight: 1.994

Method

How to do it:

1. Combine all the dry ingredients and water in a spiral mixer and mix on low speed for 2 minutes.
2. Add oil and mix on high speed for 5 minutes or until developed.
3. Ferment for 1 hour.
4. Punch down and scale to 55g. Round and rest for 10 minutes.
5. Mold into rings.
6. Proof.
7. Cook in boiling water for 1 minute on each side.
8. Bake at 200°C for 10 minutes or until done (baking with steam is optional).

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Lean

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