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