Artisan Malt 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 coarse-textured artisan malt bread.

Method

Mixing time: 6 + 3 minutes
Dough temperature: approx. 28° C
Bulk fermentation time: 30 – 40 minutes
Scaling weight: 1.600 kg
Intermediate proof: none
Processing: round
Final proof: approx. 50 minutes
Baking temperature: 260° C, dropping, giving steam
Baking time: 70 – 90 minutes
Instructions for Use
After the bulk fermentation time, scale the dough pieces, mould slightly round, place on floured setters, press slightly flat and allow to prove. At ¾ proof, load giving steam which is allowed to escape after one minute.