Amore Rye Sour – Rye Bread
Amore Rye Sour – Rye Bread — a Zeelandia recipe. Uses Optimax Free Bread Improver 20 kg.
- scalding water temperature
- 80 °C
- scalding time
- 2 h
- souring time
- 1 h
- mixing time (slow speed)
- 15 min
- mixing time (fast speed)
- 0 min
- dough temperature
- 29-31 °C
- pre-fermentation time
- 20 min
- proofing time (final)
- 50-60 min
- baking temperature (start)
- 250 °C
- baking temperature (falling to)
- 200 °C
- steam release after
- 5 min
- baking time
- 55 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Cut rye (cracked rye grain) | 40.00 kg |
| Water | 72.00 kg |
| Optimax Free Bread Improver 20 kg | 1.00 kg |
| Rye flour type 720 | 50.00 kg |
| Wheat flour type 850 | 10.00 kg |
| Salt | 2.40 kg |
| Yeast | 2.00 kg |
| Water | 29.00 kg |
Method
Scald the rye grain with water at 80°C for 2 hours. After it has cooled, add Amore Kwas Żytni (rye sour) and leave the whole to sour for another hour.
Add the remaining ingredients to the scalded grain.
Mix on slow speed for 15 minutes; mixing time on fast speed: 0. Dough temperature: 29-31°C.
Pre-fermentation: 20 minutes.
Divide the dough into pieces of 0.84 kg, place them in tins and level the surface.
Final proof: 50-60 minutes.
Bake at 250°C falling to 200°C, with steam in the oven chamber; release the steam after 5 minutes. Baking time: 55 minutes.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.