Ingredients
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5 kg 11 lbs 0 oz kg IREKS Donker Bread Mix
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5 kg 11 lbs 0 oz kg Carr's Bakers Flour
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0.25 kg 0 lbs 9 oz kg AB Mauri Pinnacle Baker's Yeast
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5.8 L 24.36 cups Water
IREKS Donker Bread Mix Make Up Instructions
Method
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Mixing time: 2 + 6 minutes
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Dough temperature: approx. 27° C
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Bulk fermentation time: approx. 25 minutes
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Scaling weight: 0.480 kg
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Intermediate proof: none
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Processing: as desired
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Final proof: approx. 60 minutes
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Baking temperature: 240° C, dropping to 200° C
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Baking time: approx. 40 minutes
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After the bulk fermentation time, scale the dough and mould round. After a short intermediate proof, shape the dough pieces into triangles, dampen the top surface and press into the topping. Place on setters with the seam downwards and allow to prove. Cut three times in a curved shape after proof. Bake, giving slight steam.
