Ingredients
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to Add/Remove item to your Shopping List- 5 kg 11 lbs 0 oz kg IREKS Grain Bread Mix - delisted
- 5 kg 11 lbs 0 oz kg Carr's Bakers Flour
- 0.3 kg 0 lbs 11 oz kg AB Mauri Pinnacle Baker's Yeast
- 6 L 25.2 cups Water
IREKS Grain Bread Mix Make Up Instructions
Method
Mixing time: 2 + 6 minutes
Dough temperature: 26° C – 28° C
Bulk fermIntermediate proof: noneentation time: 20 minutes
Scaling weight: 0.480 kg
Intermediate proof: none
Processing: as desired
Final proof: approx. 60 minutes
Baking temperature: 230° C, dropping to 200° C, giving steam
Baking time: 30 minutes
After the bulk fermentation time, scale the dough, mould as desired and allow to prove. After the final proof, bake, giving steam.
