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Rex Bavarian Dark - Light Rye Bread
Prep Time : 00h 08
Cooking Time : 00h 35
1 Bread
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
- 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
- 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.
- Once all Ingredients mixed, cover the bowl and start the bulk fermentation time for 20 minutes.
- 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.
- Dust with rye flour and place seam side down into well dusted bread proofing baskets.
- 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.
- 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.
- Bake the loaves for 35 - 40 minutes.