Bavarian Farmers Bread Mix

  • 50 LB
  • 61011.01

A moist and flavorful blend of flours, malts and natural rye sours perfect for hearth loaves, pan breads and rolls.

BASIC RECIPE

INGREDIENTS
Name Amount Percentage
Bavarian Farmers Bread Mix 2 lbs. 8 oz. 25%
Bread Flour 7 lbs. 8 oz. 75%
Salt 3 oz. 1.85%
Yeast Compressed 6 oz. 3.75%
Water 65°F (+/-) 6 lbs. 60%
INSTRUCTIONS
Rye Rolls
  1. Mix: Using a 4-speed mixer with a dough hook, mix rolls for 5 minutes in 2nd speed, then 4-6 minutes in 3rd speed.
  2. Dough temperature: 76°-80°F.
  3. Rest: Rest dough for 20 minutes.
  4. Punch: Punch dough well.
  5. Scale: 4½ lbs. per press.
  6. Second rest: Rest for 15 minutes, then make up.
  7. Proof: Approximately 25-35 minutes.
  8. Bake with steam: Start at 425°F for 45-50 minutes, then finish at 390°F.
  9. After baking: Let cool for 6-8 hours before wrapping or slicing.