Recipes

Medium Rye Bread 50% “Fisher Brot”

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
500 g Laucke Wallaby Bakers Flour 3⅛ cups
500 g Laucke White Rye T60 Flour 3⅛ cups
20 g Salt 1 tbsp
20 g Dark Malt Extract 1 tbsp
10 g Gluten 4 tsp
30 g Yeast, compressed 3¼ tbsp
20 g Sour Dough Extract (Bass Light) 20 g
10 g Laucke Soft 1% Improver 4 tsp
FISH NET DOUGH
1,000 g Laucke Wallaby Bakers Flour 6¼ cups
20 g Salt 1 tbsp
580 g Water 2⅓ cups

Method

  1. Bread

  2. Finished dough temperature 26°C.

  3. Finished dough temperature 26°C-27°C.

  4. Recovery period 15-20 minutes.

  5. As this is a heavier type loaf, it is the usual practice to weigh the dough pieces heavier, as this bread will not obtain large volume.

  6. Scale at 1 kg and place into the rye baskets.

  7. Allow to proof / rise until volume has increased by about 50%.

  8. Before loading into the oven, spray the tops and sprinkle evenly with sesame seeds.

  9. Bake at 200°C with 5 seconds steam for 10 minutes dropping oven to 180°C for about 45 – 50 minutes or until baked to your satisfaction.

  10. Fish Net Dough

  11. Mix to a fully developed dough.

  12. Roll out the fish net dough to approximately 4 – 5 mm thick, and using a lattice cutter cut out the fish net dough.

  13. Shape / stretch the net to suit bread type being produced and wrap around the surface of the loaf. Trim off excess, allowing for enough to gather underneath.

  14. Allow to proof until 50 – 75% bigger and then bake with 5 seconds steam at 190 Deg C until baked to your satisfaction. About 35 – 50 minutes.

  • Specialty Breads
  • Bake for 35 - 50 minutes
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