Rye roll
Ingredients
- 5 kg
- RYE BREAD GRANIX
- 5 kg
- RYE FLOUR TYPE 720
- 0,2 kg
- YEAST
- ok. 6,4 kg
- WATER
A method of preparing
1
PARAMETERS
Weeding time: 3 + 7
Cake temperature: 24 - 26°C
Weight of the cake: according to the plant
Aging of the cake: 10 min
Pre-fermentation: 10 min
Final fermentation: 45 - 50 min
Baking temperature: 240 - 210°C with steaming oven
Baking time: according to weight
2
From all the ingredients prepare the cake.
3
Divide the dough in a breadcrumb separator into pieces of the desired weight without rounding, arrange on sheets.
4
Before baking sprinkle with rye flour and make one incision.
5
Bake with steaming oven. At the end of baking, drain the steam to obtain a crispy crust.
Bon appétit!
