Tempest - Alpine Bread

Tempest – Item #30082 – Pack Size 50 lb. bag

Ingredient%
White Flour70%
Whole Wheat Flour20%
White Rye Flour10%
Fresh Yeast3%
Tempest2%
Salt2%
Caraway Seeds1%
Water63%
Total171%

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.

  1. Incorporate all ingredients on 1st speed for 5 minutes
  2. Mix on 2nd speed until full gluten development 5-6 minutes. Desired dough temperature is 75°F
  3. Bulk ferment dough for 15 minutes
  4. Divide dough to 16 oz and pre shape. Bench rest dough for 15 minutes.
  5. Final shape as a batard.
  6. Proof 45-60 minutes at 90°F and 80% humidity.
  7. Dust batards with flour if desired and score.
  8. Bake at 420°F for 30 minutes.

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