Authentic dark rye rolls with a glossy laugen crust.
Recipe ingredients and methods are available in both English and Thai.
| Dough | |
|---|---|
| Bakels Rye Meal Bread Concentrate | 300 g |
| Bread flour | 700 g |
| Dried yeast | 20 g |
| Chilled water | 600 g |
| Salt | 10 g |
| Total | 1630 g |
Step 1: Mix to a dough temperature of 26 °C. Rest 15 minutes.
Step 2: Scale at 130 g, shape and prove 15 minutes.
Step 3: Freeze 30 minutes to set the skin, dip in laugen solution (1 L water + 40 g sodium hydroxide).
Step 4: 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
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.
2 products from our range
BreadsRustic Italian ciabatta with a thin crust and large, glossy holes.
2 products from our range
BreadsSoft, dimpled focaccia glistening with olive oil – perfect for sandwiches and sharing boards.
2 products from our range
All products used in this recipe are available from our Phuket warehouse.
