Special breads

Rye Bread

Name: Rye Bread
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 16830 g
Cuisine: French
Ingredients: 7000 g Rye flour T130; 3000 g Bread flour T65; 6500 g Water; 180 g Fine salt; 150 g Fresh yeast

Ingredients

Target weight (g)g

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IngredientsWeightUnit costCost

Rye flour T130

g€/kg

Bread flour T65

g€/kg

Water

g€/kg

Fine salt

g€/kg

Fresh yeast

g€/kg

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Preparation steps

1
Mix speed 1 for 6 min, speed 2 for 3 min max. Rye develops little gluten.
2
Dough temperature 25-26°C.
3
Short bulk ferment 30-45 min.
4
Divide 800 g, shape into short bâtards.
5
Place on couche or in tins.
6
Final proof 45 min-1h. Watch for over-proofing.
7
Dock the surface or score finely.
8
Bake at 240°C with steam, 40-50 min.

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Nutritional values

Per 100g

Calories

202.4 kcal

Protein

5.7 g

Carbs

42.1 g

Sugars

1.1 g

Fat

0.9 g

Saturated fat

0.1 g

Fiber

4.0 g

Salt

1.0 g

Allergens

Gluten

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