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CRUSTY SOURDOUGH RYE

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Bread & Rolls - Specialty - Sourdough
Recipe No:  R111l
USING BAKELS HENRYS SOURDOUGH
Group  Ingredient KG
  Flour 2.000    100%
  Ryemeal Flour 1.200    60%
  BAKELS HENRYS SOURDOUGH NATURAL 2.000    100%
  BAKELS INSTANT ACTIVE YEAST 0.080    4%
  Water (variable) 3.600    180%

  Total Weight 8.880
Method:  1. Mix dough until fully developed.
2. Rest 1 hour in plastic bins (use dusting flour).
3. Scale and shape into a rectangular shape
4. Rest 1 hour
5. Gently flatten with hands until there are no air bubbles left
6. Trim off sides into even rectangular shape.
7. Alternatively roll dough pieces as for baguettes, but taper ends off sharply
8. Bake for 22 minute at 210C with steam
9. Open damper and bake for a further 6-9 minutes.
Notes:  Dough is very slack and should be proofed (rested) in plastic bins sprinkled with dusting flour.
  If using compressed yeast, use 250g in above recipe.
  When using Fino Rye Base substitute Ryemeal flour with 400g of Fino Rye Base and increase the White flour to 2.8 kg.
  Using bakers percentages - Percentages on white flour weight
Yield:  17.5 loaves, Flat breads, Cobbs or Sticks scaled at 500 g.