Recipes

Rye Bread 30/70

Ingredients

Weight/
Volume
Ingredients
1,133 g Laucke Euro T55 Flour
486 g Laucke Rye Wholemeal Flour
32 g Salt
16 g Shortening
49 g Gluten
18 g Yeast, dry
16 g Laucke Soft 1% Improver
1,020 g Water, variable

Method

  1. Mix until dough is fully developed and of a good workable consistency (slightly tight). 12 minutes at low speed.

  2. A finished dough temperature between 26°C - 28°C is recommended.

  3. Allow 10 – 15 minutes rest time before processing in the normal manner.

  4. Scale at 900 grams.

  5. Mould into desired shapes, and place into rye baskets.

  6. Prove at 36°C with a relative humidity of 75-80%.

  7. Baking temperature 200°C – 220°C.

  8. Baking time (approximately) 30 - 40 minutes in a good steaming oven. Rye bread benefits from good steaming in the initial stages of baking.

  • Yeast Bread
  • Bake: 30 - 40 minutes
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