Lallemand Baking
Germany - English   [ change ]

COVID-19 Info: We would like to inform our customers and partners that we are making every effort to ensure the continuity of our services during this time. We applied contingency plans to our production facilities, and — to date — our production is running under strict safety measures to protect the health of our staff. We will keep our customers informed as the situation evolves.

Mixed bread rye & wheat – sourdough based

Sourdough based rye & wheat bread, using Florapan® Starter Cultures and Lal^Ferm® NO1.

Information provided is only standard guidelines. Calculations are approximate; the proposed recipes and directions might need to be adjusted to suite other ingredients brands, equipment and bakery’s conditions.

Our Technical Support Team can help you customize the dosage for your own formulation.

Ingredients

Name lbs. oz % (bakers percent) kg
SOURDOUGH
Wheat Flour 1150 or T115 2.2 10 1.0
Florapan® Starter Culture* 0.0022 0.01 0.001 (1.0 gram)
Water 2.2 10 1.0
DOUGH
Wheat flour 1050 or T105 16.5 75 7.5
Rye flour 1150 or T115 5.5 25 2.5
SOURDOUGH 2.85 13 1.3
Water 14.1 64 6.4
Salt 0.46 2.1 0.21
Lal^Ferm® NO1 0.35 1.6 0.16
Bread improver TBD TBD TBD

Instructions

*Select Florapan® Starter Culture based on desired taste & aroma profile

Preparation SOURDOUGH:

  • Mix Florapan® Starter Culture with the water and flour
  • Sourdough fermentation 77 – 86°F / 25 – 30°C, 18 – 24 hours

Note: Florapan® Starter Culture L77 requires a shorter fermentation of 5 – 8 hours

Preparation DOUGH :

  • Mix the dough for 5 minutes on slow speed and 4 – 5 minutes on second speed
  • Desired dough temperature 79 – 82°F / 26 – 28°C
  • Divide into the desired weight
  • Dough rest for 30 minutes
  • Mold in the desired shape
  • Final proof 45 -55 minutes at 92°F / 33°C, 80% RH
  • Bake 55 – 60 min at 482°F / 250°C, with steam

 

* Local food regulations should always be consulted with respect to specific applications and necessary declarations. Legislation may vary from country to country.