Helios owes its distinctive taste and appearance to malt rye flour and rye leaven which give its crumb natural "golden" color and make its crust appetizingly brownish.
Helios bread and rolls recipes are described below:
Ingredients | Ingredients [g] |
Wheat flour type 750 | 5 000 |
Rye flour type 720 | 2 000 |
HELIOS MIX | 3 000 |
Yeast | 300 |
Ritesa sourdough | 40 |
Dynamil White | 30 |
Water | about 6 500 |
Kneading | 3’ + 4’ |
Dough temperature | 27 - 29°C |
Initial fermentation | 20 minutes |
Method:
Knead all dough ingredients to normal consistency. Leave the dough and allow the initial fermentation for about 20 minutes under cover. After this time, shape the dough into the desired chunks and ferment at 33 - 35°C and 85% air humidity for about 45 - 50 minutes, then bake with the oven steaming.
Baking: 200-220°C
Baking time: approximately 30 minutes.
Ingredients | Ingredients [g] |
Wheat flour type 500 | 8 000 |
HELIOS MIX | 2 000 |
Yeast | 400 |
Dynamil White | 30 |
Water | about 5 200 |
Kneading | 3’ + 4’ |
Dough temperature | 26 - 27°C |
Initial fermentation | 20 minutes |
Method:
Knead all dough ingredients to normal consistency. Leave the dough and allow the initial fermentation for about 20 minutes under cover. After this time, shape the dough into the desired chunks and ferment at 33 - 35°C and 85% air humidity for about 35 - 40 minutes, then bake with the oven steaming.
Baking: 180-200°C
Baking time: approximately 20 minutes.
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