KIBBLED RYE DEPOSITED BREAD - New Zealand Bakels
Deposited Dough. Soak Group 1 for 3 hours. Add Group 2 and develop thoroughly. Dough temperature 30¡C. Dough slack consistency.
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Ingredients
- COUNTRY OVEN KIBBLED RYE MIX 2.000 100.00
- Water (30°C) 1.800 90.00
- Flour 2.000 100.00
- BAKELS INSTANT ACTIVE YEAST 0.040 2.00
- Water (variable) 1.000 50.00
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