Rye Roll

Ingredients

Units %
Dough
Rye Flour 5000g 0
White Flour 5000g 0
O-tentic Durum 400g 0
Water 7000g 0
Dough total 0

Working Method

Part 1
  1. Place all ingredients into machine. Mix for 15 minutes on slow speed. N.B. Please note this mix should be a little wet after mixing. Once the bulk fermentation is completed it will be more machinable, (easier to work with) Dough temperature should be 24° C.
  2. Bulk fermentation: Allow the dough to rest covered for ± 30 minutes before working off.
  3. Scale heads at 2.4kg mould round and rest for 5 minutes. Mould into shape.
  4. Prove at 40° C and 80% humidity for ± 40 minutes.
  5. After proofing dust with rye flour and cut.
  6. Bake at 240° C decreasing to 200° C with steam for the first 5 minutes. Open the damper and bake for another 7 minutes.
  7. Rye rolls made with caraway is also popular.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  

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