Rhine Coarse Rye Bread: The IREKS Compendium of Baking Technology

Ingredients coarse grain sour

Coarse rye, coarsely ground	3.000	kg
Basic sour, dough yield 160	0.300	kg
Water (approx. 25° C)	3.000	l
Total weight	6.300	kg

Processing

Standing time:

15 – 24 hours

Ingredients hot soaked grain

Coarse rye, coarsely ground	2.000	kg
Salt	0.100	kg
Water (approx. 80° C)	2.000	l
Total weight	4.100	kg

Processing

Standing time:

15 – 24 hours

Ingredients coarse rye bread, soaked

Coarse rye bread	1.000	kg
Salt	0.100	kg
Water (approx. 25° C)	2.000	l
Total weight	3.100	kg

Processing

Standing time:

15 – 24 hours

Ingredients dough

Coarse grain sour	6.300	kg
Hot soaked grain	4.100	kg
Coarse rye bread, soaked	3.100	kg
Coarse rye, medium ground	3.000	kg
Coarse rye, finely ground	2.000	kg
BACKEXTRAKT	0.500	kg
IREKS-ÖKOSAUER	0.200	kg
Yeast	0.150	kg
Total weight	19.350	kg

Processing

Mixing time: approx. 20 minutes slow, spiral mixer

Dough temperature: approx. 30° C

Bulk fermentation time: approx. 60 minutes

Scaling weight: 0.750 kg

Intermediate proof: none

Instructions for use:
After the bulk fermentation time, scale the dough and mould long. Subsequently, toss in potato starch, moisten the ends with oil and place on setters next to one another. After the final proof, wash with water and bake giving steam, which is allowed to escape after 2 minutes.

Final proof: approx. 60 minutes

Baking temperature: 270° C, dropping to 190° C, giving steam

Baking time: approx. 70 minutes (core temperature: 97° C)

PDF-Download (406 KB)

More recipes