Pulled Bread using IREKS Craft Malt

Ingredients

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6 kg 13 lbs 4 oz kg Carr's Bakers Flour
3 kg 6 lbs 10 oz kg Meneba Snip (Rye Flour)
1 kg 2 lbs 3 oz kg Semolina 25kg
0.8 kg 1 lbs 12 oz kg IREKS Craft Malt - disc
0.5 kg 1 lbs 2 oz kg IREKS Pasta Acida
0.2 kg 0 lbs 7 oz kg Salt
0.15 kg 0 lbs 5 oz kg AB Mauri Pinnacle Baker's Yeast
8 kg 17 lbs 10 oz kg Water

Pulled Bread using IREKS Craft Malt

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IREKS Craft Malt is an Aromatic malt blend for individual malt baked goods. Try out this recipe for delicious pulled bread, perfect for sharing!

Method

Mixing time: 5 + 4 minutes
Dough temperature: 26° C – 27° C
Bulk fermentation time: approx. 90 minutes
Scaling weight: 0.750 kg
Intermediate proof: none
Processing: round, in bread baskets
Final proof: approx. 40 minutes
Baking temperature: 240° C, dropping, giving a lot of steam
Baking time: approx. 50 minutes
Instructions for Use

After the bulk fermentation time, turn the dough out onto the well-floured working surface, cut out strips and subsequently portion into small dough pieces. Toss dough pieces of 0.750 kg each in plenty of bread flour and place loosely in bread baskets. Subsequently, allow to prove. Turn out onto setters at ¾ proof and bake, giving a lot of steam. To obtain a strong crust, open the damper for the last 10 minutes.