Ingredients
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5 kg 11 lbs 0 oz kg IREKS Grain Bread Mix - delisted
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5 kg 11 lbs 0 oz kg Carr's Bakers Flour
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0.3 kg 0 lbs 11 oz kg AB Mauri Pinnacle Baker's Yeast
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6 L 25.2 cups Water
IREKS Grain Bread Mix Make Up Instructions
Method
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Mixing time: 2 + 6 minutes
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Dough temperature: 26° C – 28° C
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Bulk fermIntermediate proof: noneentation time: 20 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: 230° C, dropping to 200° C, giving steam
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Baking time: 30 minutes
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After the bulk fermentation time, scale the dough, mould as desired and allow to prove. After the final proof, bake, giving steam.
