Group Ingredients
Ingredient
KG
Authentic 100% Rye Mix
12.500
Yeast
0.375
Water
7.500
Total Weight: 20.375
Place all ingredients into a spiral mixer and mix for 2 minutes on slow speed and 6 minutes on high speed. Scale dough as desired. Mould and rest for 45 minutes. Final proof, ±60 minutes covered, outside the proofer. Bake at ±270°C with 10 seconds steam. After steaming turn down temperature to 200°C and bake ±75 minutes.
