High Street Baker Rye Bread - Puratos

Ingredients

Method

Mix for 3 mins slow, 8 mins fast on spiral mixer.
Dough temperature 26 – 27°C.
Bulk for 10 mins. Scale to 1.000kg.
Mould into desired shapes, place in baskets, or process through a bread plant.
Prove at 30 – 35°C, 80 – 85% humidity Prove time 55 – 60 mins.
Bake on oven bottom at 260°C with steam, reducing to 200°C for 60 mins, open dampers half way through.

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