Ingredients

Group 1
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
FINO RYE BASE
0.200
20
Sugar
0.010
1
Salt
0.018
1.75
BAKELS CRUSTY BREAD CONCENTRATE
0.030
3
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.012
1.2
Water
0.650
65
Total Weight: 1.920

Method

How to do it:

Bread:
1. Mix all ingredients until fully developed.
2. Rest for 10 minutes
3. Divide the dough into 300-g and 50-g pieces.
4. Round the 300-g dough piece.
5. Sheet the 50-g dough piece then brush with water for better adhesion of Fino Rye Base on the dough.
6. Sprinkle Fino Rye Base on the sheeted dough, then cut into sun shape or desired shape using a cookie cutter.
7. Place in the center of the flattened round dough.
8. Proof until double in volume.
9. Sprinkle with flour before baking.
10. Bake at 180°C for 25 minutes.

Yield

5 pieces x 350 grams

Ingredients

Group 1
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
FINO RYE BASE
0.200
20
Sugar
0.010
1
Salt
0.018
1.75
BAKELS CRUSTY BREAD CONCENTRATE
0.030
3
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.012
1.2
Water
0.650
65
Total Weight: 1.920

Method

How to do it:

Bread:
1. Mix all ingredients until fully developed.
2. Rest for 10 minutes
3. Divide the dough into 300-g and 50-g pieces.
4. Round the 300-g dough piece.
5. Sheet the 50-g dough piece then brush with water for better adhesion of Fino Rye Base on the dough.
6. Sprinkle Fino Rye Base on the sheeted dough, then cut into sun shape or desired shape using a cookie cutter.
7. Place in the center of the flattened round dough.
8. Proof until double in volume.
9. Sprinkle with flour before baking.
10. Bake at 180°C for 25 minutes.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Lean

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