34 ounces Bread flour (2 lb. 2 oz.)
1 3/4 ounces Light Rye flour
19 1/2 fluid ounces Water (temperature controlled)
3/4 ounce Compressed yeast
3 1/2 ounces Toasted onion flakes
6 ounces Salt
10 grams Dough conditioner (optional)
1/2 ounce Vegetable shortening
Yield: 6 Loaves
1. Combine all the ingredients in a mixing bowl fitted with the dough hook. Mix on low speed to combine. Stop the machine. Scrape the bowl and add more water if the dough appears to be dry. Increase speed to medium and knead until the dough is fully developed and reaches 77°F (25°C) approximately 7 to 8 minutes.
2. Scrape the dough onto a lightly floured workbench and cover. Rest for 15 minutes. Punch down and fold the dough over to release gasses. Cover and bench rest for another 10 minutes.
3. Divide the dough into 10 ounce (300 gram) pieces. Round, cover and bench rest another 10 minutes.
4. Roll the dough pieces into 12-inch (30-centimeter) long ropes as for baguettes. Moisten each end of a piece of dough lightly with water. Press the ends together to form a ring. Brush the surface of the ring with water then dip the top of the ring in rye flour.
5. Place the formed dough onto paper-lined sheet pans, flour-coated side up. Cover and proof until doubled in size, approximately 20 to 30 minutes.
6. Score each ring 4 times in a crosshatch pattern.
7. Bake at 420°F (215°C) with steam added for 2 minutes at the beginning of the bake. Bake until well browned, approximately 15 to 20 minutes. Open the oven door slightly during the last 5 minutes of baking to remove any trace of steam.
Notes: Method: Straight dough
Fermentation: Bench rest, approximately 35 minutes. Proofing 20 to 30 minutes.
1 3/4 ounces Light Rye flour
19 1/2 fluid ounces Water (temperature controlled)
3/4 ounce Compressed yeast
3 1/2 ounces Toasted onion flakes
6 ounces Salt
10 grams Dough conditioner (optional)
1/2 ounce Vegetable shortening
Yield: 6 Loaves
1. Combine all the ingredients in a mixing bowl fitted with the dough hook. Mix on low speed to combine. Stop the machine. Scrape the bowl and add more water if the dough appears to be dry. Increase speed to medium and knead until the dough is fully developed and reaches 77°F (25°C) approximately 7 to 8 minutes.
2. Scrape the dough onto a lightly floured workbench and cover. Rest for 15 minutes. Punch down and fold the dough over to release gasses. Cover and bench rest for another 10 minutes.
3. Divide the dough into 10 ounce (300 gram) pieces. Round, cover and bench rest another 10 minutes.
4. Roll the dough pieces into 12-inch (30-centimeter) long ropes as for baguettes. Moisten each end of a piece of dough lightly with water. Press the ends together to form a ring. Brush the surface of the ring with water then dip the top of the ring in rye flour.
5. Place the formed dough onto paper-lined sheet pans, flour-coated side up. Cover and proof until doubled in size, approximately 20 to 30 minutes.
6. Score each ring 4 times in a crosshatch pattern.
7. Bake at 420°F (215°C) with steam added for 2 minutes at the beginning of the bake. Bake until well browned, approximately 15 to 20 minutes. Open the oven door slightly during the last 5 minutes of baking to remove any trace of steam.
Notes: Method: Straight dough
Fermentation: Bench rest, approximately 35 minutes. Proofing 20 to 30 minutes.
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