Rex Bavarian Dark - Light Rye Bread

Mr. Suthep Chaijirakorn (Chef Nun)
Mr. Suthep Chaijirakorn (Chef Nun)
The following recipe has been designed for a home baking environment and equipment. If you wish to view our industrial recipe click here.
1 Bread
00h 08
00h 35

Preparation Time: 8 – 12 minutes

Proofing and Resting Time: 60 – 70 minutes

Baking Time: 35 - 40 minutes

Outcome: 1 Loaves

 

Tools needed: Mixer including bowl, kitchen scale, baking tray and 3 ice cubes

Ingredients and Method

Ingredients

  • 83 g Rex Bavarian dark
  • 195 g Wheat flour (Type 550)
  • 12 g L’Amourette
  • 3 g Roggena
  • 3 g Instant yeast
  • 206 ml Water, cold

Method

  1. Mix all Ingredients with a spiral mixer for 3 minutes slow and 7 minutes fast. We recommend using cold water to keep the dough temperature at max. 26°C.
  2. Once all Ingredients mixed, cover the bowl and start the bulk fermentation time for 20 minutes.
  3. Scale the dough into 500 g pieces and mould the dough into round shapes. Cover the dough pieces and start the intermediate proof for 10 minutes.
  4. Dust with rye flour and place seam side down into well dusted bread proofing baskets.
  5. Allow the dough to final proof for 40 - 45 minutes, we recommend covering the proofing baskets with a plastic or cling film to keep the moisture in the dough. After ¾ proofed, turn the dough pieces on a greased baking tray.
  6. The oven should have a temperature of 230°C when you put the loaves in, then decreasing to 210°C after 5 minutes. We recommend putting 2 - 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust.
  7. Bake the loaves for 35 - 40 minutes.
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