• Ingredients: 100% whole rye bread
High extraction rye flour 500 grams 0:26,
Low-sugar yeast 5 grams 0:26,
Salt 3 grams 0:38,
Water 400 grams 0:41,
• Knead the above ingredients into a dough, and let it rise till it gets twice the size. Then put some water on hands and constantly beat the dough till it returns to the original size. Repeat the two steps for 3 to 4 times(in total we use 450 grams of water, including the water for kneading the dough). For the final time, we can add some dried fruits or nuts in the dough, and then keep it in the proofing basket and let it rise. Then take it out and put it in the baking tray. Sprinkle some flour on it and make some cuts in it. Then put it in the oven.
• Preferred baking temperature for an 80-liter steam oven: preheat the oven to 240 degress on steam bake. Keep the raw bread in the middle part and bake it for about 30 mins. Reduce the temperature by 10 degrees for every 10-liter reduction in oven capacity.
• Baking temperature for a common 80-liter oven: preheat the oven to 200 degrees for top heat and bottom heat. Keep the raw bread in the middle and bake it for about 30 mins. Reduce the temperature by 10 degrees for every 10-liter reduction in oven capacity.
• The temperatures in the recipe are all in celsius degrees. Fahrenheit degree=celsius degree*1.8 + 32°F。
• The weights of ingredients in the recipe are all in grams.
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23 май 2023
