Truly Rye - Master Zdzisław's Baguette
Truly Rye - Master Zdzisław's Baguette — a Zeelandia recipe. Uses Zeelandia Hearty Rye Bread Mix 25 kg.
- mixing time (low speed)
- 7 min
- resting time
- 5 min
- mixing time (low speed, second stage)
- 3 min
- mixing time (high speed)
- 5 min
- dough temperature
- 22-24 °C
- initial fermentation time
- 15 min
- cold storage time
- 12-24 h
- dough piece weight
- 450 g
- baking temperature (start)
- 260 °C
- baking temperature (end)
- 250 °C
- baking time
- 20 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Zeelandia Hearty Rye Bread Mix 25 kgPrawdziwie Żytni 25 kg | 100 kg |
| Yeast | 2 kg |
| Water | 70 kg |
Method
Mix all ingredients for 7 minutes on low speed, then leave the dough to rest for 5 minutes.
Then mix for 3 minutes on low speed and 5 minutes on high speed. Dough temperature: 22-24°C.
Initial fermentation: 15 minutes.
Turn the dough out onto the table, fold it like an envelope and place it in fermentation containers with lids.
Store the dough prepared this way in a cold room for 12 to 24 hours.
Turn the dough out onto a floured table, divide into pieces of 450 g and place them on loading devices, twisting both ends in opposite directions.
Bake at 260°C falling to 250°C, with light steaming of the oven chamber.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.