|
<<
Back to Premix index
Laucke Dark Rye Premix
Where discerning customers prefer the full flavour and eye appeal of a properly presented Dark Rye bread, choose this convenient Premix for the easy preparation of rye breads of excellent shape and volume.
Ingredients
Unbleached Wheaten Flour, Rye Flour, Rye Meal, Gluten, Salt, Sour Dough Rye Extract, Soya Flour, Emulsifiers (472e, 481), Thiamin, Malted Wheat Flour.
| Recipe |
kg |
kg |
kg |
kg |
% |
| Premix |
1 |
5 |
10 |
25 |
100 |
| Yeast (dry) |
0.015 |
0.075 |
0.15 |
0.375 |
1.5 |
| Water (variable) |
0.66 |
3.3 |
6.6 |
16.5 |
66 |
| Totals |
1.675 |
8.375 |
16.75 |
41.875 |
167.5 |
Method
Carefully weigh out dry ingredients and place them in the mixing bowl. If using compressed yeast instead of dry, double the quantity.
Add water at a temperature to give a finished dough temperature of 28°C.
- Mix dough in the normal manner for your machine making sure the dough is well developed, (ie smooth and clear). Whilst acceptable results may be obtained on slow speed mixers, best results will be obtained on medium or high speed machines.
- A dough that is usually perceived as overmixed will generally give superior results to an undermixed dough.
- Give 10 minutes rest (floor) time. During this time the dough relaxes, becomes easier to handle, and more extensible. This gives the potential for the best possible products.
- Scale to required loaf size, and round.
- Give 10 minutes intermediate proof.
- Final mould into desired shape.
- Proof and bake in normal manner.
- For heavy or thick crusty loaves bake long and cool eg. up to 90 minutes for at 375° - 400° F or 190° - 200°C .
- French sticks and rolls should be baked at 420° F or 210° C for up to 25 minutes for a thinner, crispier crust.
- Special Notes
- It is important to give the dough 2 rest periods as this will improve the overall quality of the finished product.
- All Laucke bread premixes are designed to be used for tin breads, rolls and french sticks.
|
|
