Scandinavian Rye Bread Mix
Overview
Allows Bakers to bring a specialty regional bread to local bakeries.
Dark in colour, it contains a blend of rye sourdoughs, delivering a malty flavour and distinctive aroma to the baked bread.
Scandinavian Rye Bread Mix
Storage
Cool, dry, and dark place
Type
Powder
Category
Finished Product
Artisan, Bagel, Baguette, Bread, Ciabatta, Crisp bread, Crusty bread, Crusty roll, Flat bread, Focaccia, Frozen dough, Hot Cross bun, Occasion bread, Pandesal, Rusk, Rye bread, Scroll, Sliced line, Sourdough, Stollen, Tin bread, Toast bread
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
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