Traditional Sprouted Rye Loaf

Products

Sapore

Sapore constitutes a wide range of sourdoughs that offer a natural, traditional and differentiating taste and structure to finished baked products.

S500

S500 gives absolute security during all stages of the bread-making process.

Softgrain

Ready-to-use sprouts, whole grains and seeds infused with sourdough

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Grainy Bun

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Sprouted Wheat Ciabatta

Experience the authentic goodness of our Sprouted Wheat Ciabatta, designed to add value to your bakery range. Loaded with juicy sprouted wheat grains, each ciabatta embodies wholesome flavor and artisanal craftmanship. This item is sure to delight the taste buds of your customers.

Plant-based Soft Roll

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	g	%
Wheat flour	900	90
Whole wheat flour	100	10
Water (±)	580	58
Salt	20	2
Softgrain Sprouted Rye	250	25
Sapore LeavenUp	100	10
S500 CL	10	1

Mixing spiral		8 min in first speed and 4 min in second speed.
Dough temperature		25°C
Bulk fermentation		1 hr 30 min. Give a fold after 45 min.
Scaling		Scale 450 g of dough. Make round and cover with plastic.
Intermediate proofing		45 min at ambient temperature.
Shaping		Make half long and place on a floured dough cloth.
Final fermentation		± 2 hrs at 28°C and 80% humidity.
Decoration before baking		Dust rye flour and give one cut in the middle.
Baking		Start baking at 240°C with 200 ml steam. Then, fall directly down to 230°C. Bake 30 min at 230°C. Then, 5 min at 220°C, with the damper open.

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Traditional Sprouted Rye Loaf

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