Scandinavian Rye Bread Mix

Storage

Storage

Cool, dry, and dark place

Type

Type

Powder

Ingredients

Group 1
Ingredient
KG
-
0.500
Bread Flour
0.500
Yeast
0.010
Water
0.650
Total Weight: 1.660

Method

1. Combine all ingredients, mix slow for 3 minutes then quick for 10 minutes to allow the gluten to expand fully. Measure dough temperature with a thermometer, it should ideally be 26_ to 28_.
2. Remove the dough and rest for 30 minutes.
3. Scale to 600g, and let stand for 15 minutes.
4. Shape and place in to a rattan container.
5. Place into a fermenting box set at 35-38_ and 75-80% humidity.
6. Place into an oven with a steam function.
7. Bake at 210_, for 50 minutes.

Packaging

Code
Size
Type
Palletisation
1*15KG
Bag

Ingredients

Group 1
Ingredient
KG
-
0.500
Bread Flour
0.500
Yeast
0.010
Water
0.650
Total Weight: 1.660

Method

1. Combine all ingredients, mix slow for 3 minutes then quick for 10 minutes to allow the gluten to expand fully. Measure dough temperature with a thermometer, it should ideally be 26_ to 28_.
2. Remove the dough and rest for 30 minutes.
3. Scale to 600g, and let stand for 15 minutes.
4. Shape and place in to a rattan container.
5. Place into a fermenting box set at 35-38_ and 75-80% humidity.
6. Place into an oven with a steam function.
7. Bake at 210_, for 50 minutes.

Packaging

Code
Size
Type
Palletisation
1*15KG
Bag