Country Oven Rye Bread Concentrate is a versatile 50/50 concentrate, which is inspired by age-old Nordic and Germanic rye breads.
Cool and dry conditions
180 days
Powder
Rye, Barley, Wheat
40% Rye Bread
1. Place all of the ingredients into a spiral mixing bowl.
2. Mix on slow speed for 2 minutes.
3. Mix on fast speed for 6 minutes.
4. Leave to rest for 3 minutes.
5. Scale the dough at 480g and mould.
6. Leave to rest for a further 3 minutes.
7. Prove for 50 minutes at 36℃ (97℉) and 88% humidity.
8. Bake at 230℃ (446℉;) for 25 minutes with 6 seconds of steam.
White Rye Flour, Dried Rye Sourdough, Malted Barley Flour, Wheat Gluten, Salt, Emulsifier (E472e), Roasted Malted Rye, Dried Glucose Syrup, Preservative ( E282), Enzymes (Wheat), Flour Treatment Agent (E300)
Base recipe: 40% rye from the flour and concentrate.
All information and recommendations are based on tests and research believed to be reliable. No guarantee of their accuracy is made however. Since the manufacturers have no control over the conditions under which the products are transported to, stored, handled or used by purchasers all recommendations are made on the condition that the manufacturers and sellers will not be held liable for any damages resulting from their use. No representative of the manufacturers has the authority to waive or change the above provisions, but our technical staff is available to assist purchasers in adapting the fore mentioned products to their needs and circumstances. Nothing contained herein shall imply a recommendation to infringe any patents now or hereafter in existence.
40% Rye Bread
1. Place all of the ingredients into a spiral mixing bowl.
2. Mix on slow speed for 2 minutes.
3. Mix on fast speed for 6 minutes.
4. Leave to rest for 3 minutes.
5. Scale the dough at 480g and mould.
6. Leave to rest for a further 3 minutes.
7. Prove for 50 minutes at 36℃ (97℉) and 88% humidity.
8. Bake at 230℃ (446℉;) for 25 minutes with 6 seconds of steam.
White Rye Flour, Dried Rye Sourdough, Malted Barley Flour, Wheat Gluten, Salt, Emulsifier (E472e), Roasted Malted Rye, Dried Glucose Syrup, Preservative ( E282), Enzymes (Wheat), Flour Treatment Agent (E300)
Base recipe: 40% rye from the flour and concentrate.
All information and recommendations are based on tests and research believed to be reliable. No guarantee of their accuracy is made however. Since the manufacturers have no control over the conditions under which the products are transported to, stored, handled or used by purchasers all recommendations are made on the condition that the manufacturers and sellers will not be held liable for any damages resulting from their use. No representative of the manufacturers has the authority to waive or change the above provisions, but our technical staff is available to assist purchasers in adapting the fore mentioned products to their needs and circumstances. Nothing contained herein shall imply a recommendation to infringe any patents now or hereafter in existence.
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