Group Ingredients
Ingredient
KG
Bavarian Rye Bread Mix
10.000
Yeast
0.310
Water
6.000
Total Weight: 16.310
Place all ingredients into the mixing bowl. Mixing time depends on type of mixer used. Dough temperature 28ºC - 30ºC. Floor time 10 minutes. Scale as required. First proof 10 minutes. Mould as required into baskets. Cover and prove at room temperature for 30 minutes. Tip out onto baking trays and cut as desired. Final proof ±15 minutes. Bake at ±230ºC with steam at start of baking.
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