German Rye Bread

Ingredients

In Baker’s Percent: (%)

• Flour – 50
• Rye Flour – 50
• Yeast – 2
• Vital Wheat Gluten – 2
• Water – 65
• Salt – 2.2
• S500 Green Acti Plus – 1.5
• Sapore Oracolo – 25

Method

1. Mixing Spiral: 5 min at 1st speed, then 6-8 min at 2nd speed
2. Dough Temperature: 75°F
3. Bulk fermentation: 15 min ambient temperature
4. Scale: 18 oz
5. Intermediate proof: 15 min ambient temperature
6. Make Up: batard
7. Final Fermentation: 60 min 100°F, 80% humidity
8. Decoration before baking: dust with flour or caraway seeds cut as desired
9. Oven temperature: 400 drop to 375°F
10. Baking Time: 20-25 minutes,10 seconds of steam