Ingredients
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5 kg 11 lbs 0 oz kg IREKS Multiseed Bread Mix 25 Kg
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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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4.5 L 18.9 cups Water
IREKS Multiseed Bread Mix Make Up Instructions
Method
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Mixing time: 2 + 6 minutes
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Dough temperature: approx. 26° 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: 5 minutes
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Processing: as desired
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Final proof: approx. 55 minutes
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Baking temperature: 240° C, dropping to 200° C, giving slight steam
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Baking time: approx. 35 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 as desired. Place on setters with the seam downwards and allow to prove. Bake, giving slight steam.
