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.
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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
- Flatbreads
- 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
Featured Formulas
Ingredients
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™ network 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
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™ network by calling (414) 615-4094.
Lesaffre Products Used
Livendo® Natural Rye Sourdough
Saf Pro® Clean Label Volume Improver Series
Saf-Instant® Red
Ingredients
A delicious blend of onion and dill make this hearty rye bread truly unique. This bread makes excellent sandwiches and is great paired with a variety of savory spreads, soups and dips.
Prep Time: 2 hours, 17 minutes
Bake Time: varies
Instructions
In a spiral mixer, combine all ingredients (reserve onions and dill) and blend on your mixer’s first speed for 1 minute. Next, increase to your mixer’s second speed and continue to mix for 6 minutes, or until dough is fully developed. Add onions and dill and mix until combined. While mixing, maintain dough temperature at 78°F (26°C). Once the dough is fully developed, let rest for 30 minutes covered, fold and then let rest for a second 30 minutes.
Next, divide and scale dough into 1 lb. 3 oz. (510 g) portions and shape as desired. Let dough proof for about 70 minutes at room temperature before baking. After proofing has completed, place into a pre-heated 450°F (232°C) oven to start, and then lower temperature to 400°F (200°C) and bake (with 10-second steam) until bread is golden brown. 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 our world-class technical team at the Baking Center™ network by calling (414) 615-4094.
Lesaffre Products Used
Livendo® Natural Rye Sourdough
Saf Pro® Clean Label Volume Improver Series
Saf Pro® Softness Improver Series
Red Star® Block Yeast
Ingredients
Classic rye bread with a twist through the addition of crunchy roasted pumpkin seeds. This formula features Lesaffre's Livendo S400 Rye Sourdough.
Prep Time: 1 hour, 30 minutes
Bake Time: 30-35 minutes
Instructions
Rehydrate the Red Star All Natural Active Dry Yeast by combining with water heated to 90°F (32°C). Next, in a spiral mixer, blend all ingredients for 7 minutes on your mixer’s first speed and then for an additional 3 minutes on its second speed, or until dough is fully developed. Maintain dough temperature at 82°F (27.7°C). Let dough rest, covered to prevent skin from forming for 30 minutes.
Divide dough into 1 lb 3 oz (540 g) portions, and shape as desired. Then proof for 50-60 minutes in a proofer set to 85°F (29.4°C) with 90% humidity. Remove from proofer and dust with flour (optional) and then score as desired.
Then, in a deck, rack or revolving oven, bake at 440°F (226°C) for 5 minutes before reducing the heat to 400°F (204°C) and baking (with steam) for 25-30 minutes. Please note that baking times may vary depending on the size and shape of the loaves.
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 our world-class technical team at the Baking Center™ network by calling (414) 615-4094.
Lesaffre Products Used
Livendo® Natural Rye Sourdough
Saf Pro® Clean Label Volume Improver Series
Saf Pro® Relax Series
Red Star® All-Natural Active Dry Yeast
Ingredients
These soft and chewy artisan breadsticks are filled with a blend of five Italian cheeses and topped with an assortment of herbs.
Prep Time: 4 hours
Bake Time: 15 minutes
Instructions
In a spiral mixer, combine all ingredients (except cheese) and mix for 4 minutes on your mixer’s first speed and then for an additional 5 minutes on your mixer’s second speed, or until dough is almost fully developed. Add cheese at a slow speed and blend until combined and dough is fully developed. Take care to not overmix. Final dough temperature should be maintained at 78°F (26°C). Once mixed, let the dough rest covered for 30 minutes.
Next, scale dough into 11.5 oz (326 g) portions and shape into 7 x 7 in (17.75 x 17.75 cm) squares. At this time you may sprinkle dough with any desired toppings. Suggested toppings include additional cheese, sesame seeds, flour, garlic, onions and/or dried herbs.
Place dough into a covered rack and proof at room temperature for 3 hours. Before baking, dock dough with a wooden stick to create five equal segments.
To bake, place into a pre-heated 410°F (210°C) deck oven with 5-second steam for 15 minutes. Bake until breadsticks are golden and cheese is melted. 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 our world-class technical team at the Baking Center™ network by calling (414) 615-4094.
