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Mixed Rye Bread “Hare Loaf” using IREKS DRIED RYE SOUR and PASTA ACIDA K

Mixed Rye Bread “Hare Loaf” using IREKS DRIED RYE SOUR and PASTA ACIDA K — an IREKS recipe. Uses IREKS Pasta Acida K 25 kg.

mixing time
6 + 2 min
dough temperature
approx. 27 °C
bulk fermentation time
approx. 60 min
scaling weight (stomach)
1 kg
scaling weight (head)
0.5 kg
scaling weight (leg)
0.1 kg
scaling weight (O>)
0.05 kg
final proof time
40-50 min
baking temperature
260 °C
baking time
50-60 min

Ingredients

IngredientQuantity
Rye flour type 11508 kg
Wheat flour type 8122 kg
IREKS Dried RYE Sour0.7 kg
IREKS Pasta Acida K 25 kg0.3 kg
Salt0.22 kg
Yeast0.15 kg
Water8 kg

Method

  1. Mix for 6 + 2 minutes in a spiral mixer to a dough temperature of approx. 27 °C.

  2. Allow a bulk fermentation time of approx. 60 minutes.

  3. After the bulk fermentation time, scale the dough pieces (1.000 kg stomach, 0.500 kg head, 0.100 kg leg, 0.050 kg O>), mould round and toss in rye flour.

  4. Mould the head long into a droplet shape and, using a dough scraper, press down one third.

  5. Place the well-floured dough pieces on setters with the seam downwards and shape as a hare.

  6. Subsequently, allow to prove at room temperature (no intermediate proof).

  7. Then insert a quail egg as an eye, score the body twice and bake at almost full proof giving steam.

IREKS recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.

Mixed Rye Bread “Hare Loaf” using IREKS DRIED RYE SOUR and PASTA ACIDA K | Domson