RYE BREAD
A rye bread recipe, combining Farina Alpha, Farina Super “00” and Rye Flour with the Enerpan Active Durum. Its distinctive flavour and crisp crust make it a versatile addition to bakery ranges and foodservice menus.
Ingredients:
Method:
Mix all the ingredients for 3 minutes on low speed, followed by 6 minutes on high speed, until the dough is smooth and elastic. The final dough temperature should be 24°C.
Allow the dough to rest for 10 minutes, then divide into pieces of the desired weight.
Gently pre-shape each piece into a round and allow to rest for a further 10 minutes.
Shape as desired and place in a proofing cabinet at 32°C and 80% relative humidity for approximately 1 hour, until sufficiently risen.
Bake in a preheated oven at 190°C, injecting steam for 3 seconds at the start of baking. Bake for 30 minutes, then open the oven vents and continue baking for a further 10 minutes, until the crust is crisp and evenly coloured.
