Kibbled Rye Sour Deposited Bread - New Zealand Bakels
METHOD Deposited dough. Soak Group 1 for 2 hours. Add Group 2 and develop thoroughly. Dough temperature 30˚C. Dough slack consistency.
Ingredients
- Kibbled Rye Sour Concentrate 1.000
- Water (30°C) 0.850
- Bakers Strong Flour 1.000
- Bakels Instant Active Yeast 0.022
- Water (variable) 0.500
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