French Rye :

Rye Starter   750g

Bread flour   125g

Salt   10g

Procedure :

Mixing

1. Place the starter in a mixing bowl. Add the flour and salt.

2. Mix at low speed for 10 minutes. The dough will be soft and somewhat sticky, and therefore a little difficult to handle.

Fermentation

30 minutes at warm room temperature

Makeup

Scale at 500g. Shape into round or slightly oval loaves.

Brush or spray with water and dust heavily with flour. Proof 30-60 minutes at 27°c until about double in volume. Score the tops of the loaves.

Baking

230°c with steam, 40-45 minutes

Rye Starter

Rye flour   500g

Water ( warm 30-35°C )   500g

Yeast ( fresh )   7.5g

Procedure:

1. Mix together all ingredients.

2. Cover and let ferment at room temperature for about 15hours.

Have some fun to try it…

Rye Flour

Next to white and whole wheat, rye is the most popular flour for bread making.

Rye flour has a lower gluten content than wheat flour, and contains a higher proportion of soluble fiber.

Rye also can strengthened immune system, increased energy levels and relief from allergies, but there is no clinical evidence for its efficacy.

Breads made with 100% rye flour are heavy and dense. To make a lighter rye loaf, it is necessary to use a mixture of rye and hard wheat flours. Typical formulas call for 25-40% rye flour and 60-75% hard wheat flour.

Rye flour is milled much like wheat flour. The lightest rye flours, from inner part of kernel, have a low extraction rate, corresponding to patent flour.

Grades and Types of rye flour :

Light rye – The lightest is nearly white. It has a very fine texture and a high percentage of starch, with little protein.

Medium rye – This is a straight flour, milled from the whole rye grain after the bran is removed. Thus, it is darker than light rye and has a higher protein content

Dark rye – Like clear flour milled from wheat, dark rye comes from the part of the rye grain closest to the bran. It looks somewhat like oatmeal. Rye meal is used for pumpernickel bread and similar specialty products.

Rye blend – This is a mixture of rye flour ( generally about 25-40% ) and a strong wheat flour, such as clear flour.

Eating Tips :

1. Plain rye bread with some butter.

(Just only that you can taste the natural flavor of the rye bread.) Enjoy it… Is really very nice…

2. Prepare with sandwich.

(Toast the rye bread, butter then some bacon and salad to make a really taste sandwich.)

3. Having it with some olive oil and vinegar.

(Rye bread fully with pure olive flavor. )

Recipe to make a rye bread :

Please refer to Fantasticsense Recipe Book pages.

The importance of controlling oven temperatures :

1. Fully preheat before product is added.

2. Oven door is opened too often and for too long.

The result :  Cake’s structure sets later than it should.

Always remember the CORRECT TEMPERATURES make the CORRECT CHEMICAL REACTION.

Oven temperatures will influence the final results of the baking.

Have a fun to Baking…

Fantasticsense Recipe :

Fantasticsense Baking Recipe Book

is coming soon…

From you started to try baking:

1. Try the most simply recipe frst…

(Start from basic… Example : Normal sponge Cake, Sweet Bun, Sandwhich Loaf, Muffin)

2. Ask somebody who expert to teach you or explain to you before started…

(Is more easy when you have some ideas before you started)

3. Prepare everything before started…

(Example : Bowl, Baking Trays, Mixer, Oven, Measurement Cup, Ingredients You need)

4. Try few times and never give up…

(Sometimes maybe you wrong procedure, method, baking temperature, ingredients, recipe-try to find out some original recipe)

Trust me try few times the results will not be same…

Have a fun to Baking…

Part Time Courses :

• Bread

• Cake

• Cake Dercoration

• Cookies

• Cooking

• Carving

• Dessert

Take a time to enjoy… Come have a fun for part time courses…