Dark Rye


Working Method
  • Mixing Spiral: 5mins at 1st speed, 5mins at 2nd speed.
  • Add in water(2) after gluten develop.
  • Dough temperature: 25-26℃ 
  • Bulk fermentation: 60mins
  • Scale: 600g
  • Intermediate proof: 20mins
  • Make up: Square Shape
  • Final fermentation: 60mins at 28℃, 80% RH
  • Oven temperature: 230℃
  • Baking time: 20-25mins


Complexity level:  

Easy Dark Rye is a traditional dark rye bread concentrate with a distinctive aroma. It is complete with improver.

Sapore constitutes a range of sourdough and other solutions based on fermentation that offers a natural, traditional and differentiating taste and structure to finished baked products.