Rye rolls deepened with Fino Malt for colour and a rich malty note.
Recipe ingredients and methods are available in both English and Thai.
| Dough | |
|---|---|
| Bakels Rye Meal Bread Concentrate | 300 g |
| Fino Malt Base | 60 g |
| Bread flour | 700 g |
| Dried yeast | 20 g |
| Chilled water | 600 g |
| Salt | 10 g |
| Total | 1690 g |
Step 1: Mix to 26 °C dough temperature, rest 15 minutes.
Step 2: Scale at 130 g, shape, prove 15 minutes then freeze 30 minutes.
Step 3: Dip in laugen (1 L water + 40 g sodium hydroxide) and bake at 200 °C for 20 minutes.
Temperature: 200 °C · Time: 20 min
Products
Serving suggestionBakels
Rye meal concentrate for authentic dark rye and mixed rye breads.
Serving suggestionBakels
Dark malt base that adds a deep brown colour and rich malty flavour to rye, pretzel and German-style breads.
Serving suggestionBakels
High-activity dried yeast with strong, reliable gassing power for all yeast-raised doughs. Long shelf life, no refrigeration needed before opening.
BreadsClassic French baguette with a crisp, crackling crust and open, creamy crumb from Artisan Full Mix.
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BreadsSoft, dimpled focaccia glistening with olive oil – perfect for sandwiches and sharing boards.
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All products used in this recipe are available from our Phuket warehouse.
