Group Rye Bread 100%
Ingredient
KG
Sifted rye flour
1.000
Water (35°C)
0.750
Rye sourdough
0.600
Salt
0.025
0.015
0.010
Total Weight: 2.400
Total Weight: 0.600
Mixing time: Mix all ingredients with a wing, 8 minutes on slow speed, 2 minutes on high speed.
Resting time: 20 minutes.
After resting time, mix for another 2 minutes.
Dough weight: 550 g in a baking tin (W:9,5 H:7,5 L:15 cm)
Proving time: in room temperature for 30-40 minutes.
Starting temperature: 240°C
Baking temperature: 180°C
Steam: 4 seconds.
Baking time: 80 minutes.
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