Bakels
Baking ingredients since 1904

SOFT GERMAN RYE

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Bread & Rolls - Specialty - Sourdough
Recipe No:  R111j
USING BAKELS HENRYS SOURDOUGH
Group  Ingredient KG
  Flour 1.800    100%
  Ryemeal Flour 1.200    66.7%
  BAKELS HENRYS SOURDOUGH NATURAL 2.000    111%
  BAKELS INSTANT ACTIVE YEAST 0.080    4.4%
  Water (variable) 3.100    172%
  Total Weight 8.180
Method:  1. No time dough.
2. Place all ingredients into mixer and mix on slow speed for 2 minutes.
3. Then mix on high speed for approximately 8 minutes or until dough developed (fully developed dough temperature of 33°C)
4. Give the dough a bench time of 5 minutes.
5. Divide and mould.
6. Allow for a further 5 minute rest, final mould.
7. Final proof and bake at 220°C for approximately 25-30 minutes (use steam if available).
Notes:  When using Fino Rye Base substitute Ryemeal flour with 400g of Fino Rye Base and increase the White flour to 2.6 kg
  If using compressed yeast, use 250g in above recipe.
  Using bakers percentages - Percentages on white flour weight
Yield:  16 Loaves, Cobbs or Viennas scaled at 500 g.