Heidelberg Rye Roegelli Bread Mix

  • 50 LB
  • 61040.01

Heidelberg Rye “Rogelli” is a blend of specialty flours, malts and naturally fermented rye sours which yields an authentic taste of Bavaria.

BASIC RECIPE

INGREDIENTS
Name Amount Percentage
Heidelberg Rye Rogelli 10 lbs. 100%
Yeast Compressed 5 oz. 3%
Water 65°F (+/-) 6 lbs. 4 oz. 63%
INSTRUCTIONS
Small Batch
  1. Mix: Using a 4-speed mixer with a dough hook, mix all ingredients for 8 minutes in 2nd speed, then 2 minutes in 3rd speed.
  2. Rest: Rest dough for 20 minutes, then punch well.
  3. Scale: 18 oz. for a 1 lb. loaf.
  4. Second rest: Rest scaled dough pieces for 15 minutes.
  5. Make-up: Form oblong or round, dust with flour, and place in a proof basket.
  6. Proof: 25-35 minutes at 90°F/85% R.H.
  7. Cut: Cut bread before baking.
  8. Bake with steam: 35-40 minutes at 400°-420°F.