Ingredients
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9 kg 19 lbs 13 oz kg Meneba Fresia Bakers Flour
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1 kg 2 lbs 3 oz kg Semolina 25kg
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0.3 kg 0 lbs 11 oz kg IREKS Pasta Acida
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0.8 kg 1 lbs 12 oz kg IREKS Craft Malt - disc
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0.2 kg 0 lbs 7 oz kg Salt
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0.2 kg 0 lbs 7 oz kg AB Mauri Pinnacle Baker's Yeast
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6.8 kg 14 lbs 16 oz kg Water
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1 kg 2 lbs 3 oz kg Bell Pepper Chillies in oil (add gradually towards end of mixing)
'Chill Bill' Baguettes using IREKS Craft Malt
IREKS Craft Malt is an Aromatic malt blend for individual malt baked goods. Try out this recipe for delicious malted chilli bread.
Method
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Mixing time: 2 + 6 minutes
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Dough temperature: approx. 25° C
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Bulk fermentation time: approx. 10 minutes
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Scaling weight: 0.350 kg
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Intermediate proof: none
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Processing: baguettes
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Final proof: approx. 90 minutes
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Baking temperature: 230° C, giving steam
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Baking time: approx. 30 minutes
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Instructions for Use
Processing as usual for baguettes. Then cut the upper surface of the dough pieces, put into the refrigerator on floured fermentation boards with the cut downwards and allow to prove in a controlled way the next day. Place the dough pieces on setters at almost full proof and load giving steam.
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