Tempest – Item #30082 – Pack Size 50 lb. bag
Tempest - Alpine Bread
| Ingredient | % |
|---|---|
| White Flour | 70% |
| Whole Wheat Flour | 20% |
| White Rye Flour | 10% |
| Fresh Yeast | 3% |
| Tempest | 2% |
| Salt | 2% |
| Caraway Seeds | 1% |
| Water | 63% |
| Total | 171% |
Procedure
Blend of white, whole wheat, and rye flours lightly spiced with caraway that makes a perfect sandwich loaf – A lighter take on the classic New York deli Rye bread.
- Incorporate all ingredients on 1st speed for 5 minutes
- Mix on 2nd speed until full gluten development 5-6 minutes. Desired dough temperature is 75°F
- Bulk ferment dough for 15 minutes
- Divide dough to 16 oz and pre shape. Bench rest dough for 15 minutes.
- Final shape as a batard.
- Proof 45-60 minutes at 90°F and 80% humidity.
- Dust batards with flour if desired and score.
- Bake at 420°F for 30 minutes.
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