Rye Sandwich

December 30, 2020 | Chef Oliver Lim

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INGREDIENTS

100%	440g	German Bread Flour Type 650
21%	93g	Rye Flour T997
10%	44g	Sunflower & Cereals
3.4%	15g	R10 Sourdough Powder
1.1%	5g	Domino Improver Natural Improver
1.1%	5g	Vital Wheat Gluten
2.2%	10g	Sea Salt
4.5%	20g	Sugar
1.1%	5g	Angel Instant Dry Yeast
80%	35g	Iced Water
1.6%	7g	Extra Virgin Olive Oil
Topping:		Cheese, Sous Vide Cajun Spiced Chicken & Egg Yolk
Fillings:		Dried Cranberries, Fresh Blueberry, Butter, Honeycomb

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METHOD

1. Mix all ingredients until the dough does not stick to the mixing bowl (10min at medium speed)
2. Bulk ferment to double for 1hour (if your room temperature is 33̊C)
3. Portion into 30g round doughs (dinner rolls) and/or 250g(according to your toast tin size)
4. Bench rest for 10 mins and

a. Round the dough, place into toast tins or,
b. Add preferred berries, shape into smaller round balls

Final fermentation for another 1hr at 33̊C or until it doubles
Bake in 200 ̊C preheated oven for 12-20 min depending on dough size
Slice and toast sandwich, served with sous vide cajun chicken and egg yolks

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Recipe Steps:

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Recipe Steps:

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At vero eos et accusam et justo duo dolores et ea rebum. Stet clita kasd gubergren, no sea takimata sanctus est Lorem ipsum dolor sit amet.
Lorem ipsum dolor sit amet, consetetur sadipscing elitr, sed diam nonumy eirmod tempor invidunt ut labore et dolore magna aliquyam erat, sed diam voluptua.
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Rye Sandwich

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Rye Sandwich

December 30, 2020 | Chef Oliver Lim

Recipe Steps:

Recipe Steps:

Download Here

Rye Sandwich