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Livendo® Natural Rye Sourdough

Product Nos. 27500

Livendo® Natural Rye Sourdough is devitalized rye sourdough in powder form that is used to enhance the flavor and aroma in breads, bagels, ciabatta, and flat breads.

  • Non-GMO
  • Kosher
  • Halal
  • Vegan
  • Clean Label

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Lasting Ingredient

Heat treatment maintains sourdough flavor and aroma while extending the use-by date up to 18 months.

Signature Characteristics

Enriches the taste, texture, color, & sensory profile of baked goods by adding and adjusting different usage levels

 

Flexible and Versatile

Adaptable to all yeast-based applications and processes.

Consistent and Simple

For consistent end products, just incorporate it into the flour before mixing, and as an added perk, you’ll get easier dough shaping.

  • Bagels
  • Rolls & Buns
  • Quickbread, Cookies, Cake
  • Crusty Bread
  • Multigrain Bread
  • Pizza
  • Pan Bread
  • Sweet Bread
  • Whole Wheat
  • Specialty
  • Sourdough
  • Hispanic Products
  • Crackers
  • Donuts
  • Tortilla & Flatbread
  • Pretzels
  • Croissants & Pastry

Recommended for fresh, par-baked, and frozen dough, including rye breads, loaf breads, multigrain breads, baguettes, ciabattas, pizza crusts, as well as soft and crusty rolls. Incorporate directly into the flour at 1-3.% of the total flour weight.

  • 20 kg bag
  • 30 bags/pallet

  • Shelf life of unopened packages is 18 months from production date
  • Opened package is 1 month
  • Store in cool, dry conditions
  • Do not leave opened bags exposed

Liven up the flavor. Make it a sour.

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Featured Formulas

Ingredients

lb
oz
%
kg
g
Bread Flour
45
-
90
18
-
Light Rye Flour
5
-
10
2
-
Salt
1
-
2
-
400
Saf-Pro Freezer to Oven 3.0
1
8
1.5
-
300
Red Star Block Yeast
1
-
2
-
400
Livendo S400
-
4
0.5
-
200
Water +/-
29
8
59
11
800
Total
83
4
-
33
100

These crusty, European-style crusty rolls have a crisp, golden crust and light, airy texture on the inside. Made using Saf-Pro Freezer to Oven 3.0,, these rolls can be baked fresh—from freezer to oven.

Prep Time: 85 minutes

Bake Time: 15-18 minutes

Instructions

Combine all ingredients in a spiral mixer and blend for 4 minutes on your mixer’s first speed and then for 6 minutes on your mixer’s second speed, or until fully developed. Maintain the dough temperature at 78°F (25.5°C) and bench dough for 10 minutes.

 

Next, divide dough into 2.4 oz (70 g) portions and shape as desired and bench a second time for 15 minutes, apply topping flour, cheese, sesame or poppy seeds.

 

Place into a proofer set to 80°F (27°C) with 85% humidity for 45 to 50 minutes. After proofing, place rolls into a blast freezer for 20 minutes at -22°F (-30°C).

 

When ready to bake, remove from freezer and place directly into a rack, deck or revolving oven set to 410°F (210°C), with steam, for 15 to 18 minutes or until buns turn golden. Remove from oven, and let cool.

 


 

The above is a suggestion only.

Please note that other Saf-Instant, Red Star or Saf Pro Ingredients products may be substituted in this formula. Additionally, this formula may also be modified for par-baked or frozen dough solutions. For assistance, please contact Lesaffre and Red Star’s world-class technical team at the Baking Center™ by calling (414) 615-4094.

Lesaffre Products Used

Saf Pro® Freezer to Oven Dough Improver

Livendo® Natural Wheat Sourdough Series

Red Star® Block Yeast

Ingredients

lb
oz
%
kg
g
Sponge
Whole Wheat Flour
-
8.8
10
-
100
Rye Flour
-
8.8
10
-
100
Water
-
10.5
12
-
30
Mustard
-
7
8
-
15
Saf-Instant Red
-
0.17
0.2
-
25
Dough
Sponge
2
3.3
40.2
1
5
Bread Flour
4
6
80
2
-
Salt
-
1.8
2
-
50
Saf-Pro Volume 3.1
-
0.28
0.32
-
8
Livendo S400
-
0.44
0.5
-
12.5
Saf-Instant Red
-
0.35
0.4
-
10
Water +/-
2
10
48
1
200
Total
9
6.2
-
4
285.5

These crusty loaves are a new take on classic french bread with the addition of tangy mustard. Add your own twist by adding fresh basil, olives or tomatoes for a new unique product offering in your bakery.

Prep Time: 17-19+ hours

Bake Time: 25 minutes

Instructions

Prepare the sponge the day before preparing the final dough. Begin by combining all sponge ingredients into a spiral mixer and mix for 1 minute on its first speed and then for 2 minutes on your mixer’s second speed. Maintain sponge temperature at 74°F (23.3°C). Once mixed, let sponge rest for 16 to 18 hours at room temperature.

 

The next day, in a spiral mixer, combine all ingredients (including sponge) and mix for 4 minutes on your mixer’s first speed and then for an additional 6 minutes on your mixer’s second speed, or until dough is fully developed. Final dough temperature should be maintained at 78°F (25.5°C). Once mixed, let the dough rest for 1 hour.

 

Next, divide dough into 10.5 oz (300 g) portions and shape as desired. Then, proof dough at room temperature in a covered rack for 90 minutes. Before baking, score bread as desired.

 

To bake, place into a deck oven pre-heated to 445°F (230°C) on top and 410°F (210°C) on the bottom with a 3-second steam for 25 minutes. Bake until a hard golden crust has formed. Remove from oven, let cool.

 


 

The above is a suggestion only.

Please note that other Saf-Instant, Red Star or Saf Pro Ingredients products may be substituted in this formula. Additionally, this formula may also be modified for par-baked or frozen dough solutions. For assistance, please contact Lesaffre and Red Star’s world-class technical team at the Baking Center™ by calling (414) 615-4094.

Lesaffre Products Used

Livendo® Natural Rye Sourdough

Saf Pro® Clean Label Volume Improver Series

Saf-Instant® Red

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