Ingredients

Group 1
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.013
1.25
BAKELS LECITEX
0.010
1
FINO RYE BASE
0.250
-
Sugar
0.013
1.25
Salt
0.025
2.5
Water
0.688
68.75
FINO MALT BASE
0.030
2-4
BAKELS SHORTENING
0.050
5
Total Weight: 2.078

Method

How to do it:

1. Combine bread flour, Bakels Instant Yeast, Lecitex Bread Improver, TruMalt Medium and Fino Rye Base.
2. Dissolve sugar and 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

5 x 400g loaves

Ingredients

Group 1
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.013
1.25
BAKELS LECITEX
0.010
1
FINO RYE BASE
0.250
-
Sugar
0.013
1.25
Salt
0.025
2.5
Water
0.688
68.75
FINO MALT BASE
0.030
2-4
BAKELS SHORTENING
0.050
5
Total Weight: 2.078

Method

How to do it:

1. Combine bread flour, Bakels Instant Yeast, Lecitex Bread Improver, TruMalt Medium and Fino Rye Base.
2. Dissolve sugar and 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