Optimax Free - Rye Bread on Natural Sourdough
Optimax Free - Rye Bread on Natural Sourdough — a Zeelandia recipe. Uses Optimax Free Bread Improver 20 kg.
- mixing time (low speed)
- 8 min
- mixing time (high speed)
- 2 min
- dough temperature
- 28 °C
- pre-fermentation time
- 15 min
- proofing time (final)
- 50 min
- baking temperature (start)
- 250 °C
- baking temperature (end)
- 230 °C
- steam release time
- 5 min
- baking time
- 45 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Optimax Free Bread Improver 20 kg | 1.00 kg |
| Wheat flour type 850 | 10.00 kg |
| Rye flour type 720 | 50.00 kg |
| Rye sourdough | 64.00 kg |
| Salt | 2.30 kg |
| Yeast | 2.50 kg |
| Water | 56.00 kg |
Method
Mix all ingredients for 8 minutes on low speed, then 2 minutes on high speed. Dough temperature about 28°C.
Initial dough rest (pre-fermentation) about 15 minutes.
Place the dough (0.58 kg per piece) directly into the tins.
Final proof about 50 minutes.
Bake at 250°C, falling to 230°C, with steam in the oven chamber; release the steam after 5 minutes. Baking time 45 minutes.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.