Rye Bread - Bakels Singapore
1. No time dough, place all ingredients in the machine bowl and develop thoroughly. 2. Dough temperature 29-31°C, allow dough to recover 5 minutes. 3.
Ingredients
- Bread Flour 1.600 KG
- Chilled Water 1.050 KG
- Fino Rye Base 0.400 KG
- Brown Sugar 0.080 KG
- Butta Butteroils Substitute 0.080 KG
- Lecitem Pumpable-S 0.040 KG
- Salt 0.022 KG
- Yeast 0.020 KG
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