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NEW
IngredientsGroup Bread
Ingredient
KG
Water
1.070
Wheat flour
1.100
Bakels Soft Dough Concentrate
0.500
Sifted rye flour
0.300
Bakels Fermdor R Strong
0.030
Bakels Dry Yeast
0.030
Total Weight: 3.030
Mixing time: 5 + 8 minutes
Resting time: 10 minutes
Fermenting time: approx. 70 minutes
Bake in a wooden frame.
30 pcs on a plain baking sheet with paper.
Starting temperature: 240°C
Baking temperature: 200°C
Steam: 3 seconds
Baking time: approx. 20 minutes
Topping: sift over wheat flour
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Dry yeast
Fast-acting active dry yeast with the same fermentation ability as fresh yeast
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Fermdor R Strong
Dried sourdough powder from rye, naturally leavened sourdough bacteria. Enriches the bread with a rich rounded taste.
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Soft Dough Concentrate
Bread Mixes & Concentrates, Sweet wheat dough bases
This concentrate is perfectly designed for all kinds of sweet wheat doughs.
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