Bake O Well Rye Conc – 250 g
Flour – 1000 g
Water (approx.) – 550 g
Fresh/Instant Yeast – 25/12.5 g
Bread improver – As per dosage
PROCUDURE:
Mix ingredients to a well- developed dough
Dough Temp 26°C. Scaling weight as required, round up
Intermediate proof 30-45 mins
Baking Temp 230° C.
Baking Time 35 mins (with steam)