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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bakelsingapore.com.sg.
Ingredients
- Bread Flour 1.600
- Chilled Water 1.050
- Fino Rye Base 0.400
- Brown Sugar 0.080
- Butta Butteroils Substitute 0.080
- Lecitem Pumpable-S 0.040
- Salt 0.022
- Yeast 0.020
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