Rye Bread "Heart" using 100 % RYE-BREAD MIX
Rye Bread "Heart" using 100 % RYE-BREAD MIX — an IREKS recipe. Uses Ireks 100% Rye Bread Mix 25 kg.
- mixing time
- 6 min
- dough temperature
- 28-29 °C
- bulk fermentation time
- 20-30 min
- scaling weight
- 1.500 kg
- final proof time
- approx. 40 min
- baking temperature
- 250, dropping to 200 °C
- baking time
- approx. 60 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Ireks 100% Rye Bread Mix 25 kg | 10.000 kg |
| Yeast | 0.200 kg |
| Water (30 - 35 °C), approx. | 7.500 kg |
Method
Mix for 6 minutes on slow speed in a spiral mixer.
After the bulk fermentation time, scale the dough pieces (1.500 kg each), mould round and toss in rye flour.
Using the dough scraper, cut the well-floured dough pieces to a third on the top and shape the bottom to a point.
Place on setters with the seam downwards and allow to prove at room temperature.
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.