Ingredients
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to Add/Remove item to your Shopping List- Hot Soaked Grain
- 1 kg 2 lbs 3 oz kg Semolina 25kg
- 4 kg 8 lbs 13 oz kg Water (boiling)
- Dough
- 9 kg 19 lbs 13 oz kg Meneba Fresia Bakers Flour
- 5 kg 11 lbs 0 oz kg Hot Soaked Grain
- 1.5 kg 3 lbs 5 oz kg IREKS Craft Malt - disc
- 0.15 kg 0 lbs 5 oz kg IREKS Voltex
- 0.1 kg 0 lbs 4 oz kg Olympic Vegetable Oil
- 0.22 kg 0 lbs 8 oz kg Salt
- 0.3 kg 0 lbs 11 oz kg AB Mauri Pinnacle Baker's Yeast
- 3.5 kg 7 lbs 11 oz kg Water
Artisan Malt Rolls & Knots using IREKS Craft Malt
IREKS Craft Malt is an Aromatic malt blend for individual malt baked goods. Try out this recipe for artisan malt rolls and knots.
Method
Hot Soaked Grain:
Bring the water to the boil, stir in the durum wheat semolina and allow to stand overnight in a cool room.
Dough
Mixing time: 4 + 6 minutes
Dough temperature: 25° C – 26° C
Bulk fermentation time: approx. 10 minutes
Scaling weight: 0.090 kg
Intermediate proof: 5 – 10 minutes
Processing: as desired
Final proof: approx. 60 minutes
Baking temperature: 240° C
Baking time: 20 – 22 minutes
