Ingredients
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Hot Soaked Grain
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1 kg 2 lbs 3 oz kg Semolina 25kg
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4 kg 8 lbs 13 oz kg Water (boiling)
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Dough
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9 kg 19 lbs 13 oz kg Meneba Fresia Bakers Flour
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5 kg 11 lbs 0 oz kg Hot Soaked Grain
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1.5 kg 3 lbs 5 oz kg IREKS Craft Malt - disc
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0.15 kg 0 lbs 5 oz kg IREKS Voltex
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0.1 kg 0 lbs 4 oz kg Olympic Vegetable Oil - delisted
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0.22 kg 0 lbs 8 oz kg Salt
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0.3 kg 0 lbs 11 oz kg AB Mauri Pinnacle Baker's Yeast
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3.5 kg 7 lbs 11 oz kg Water
Artisan Malt Rolls & Knots using IREKS Craft Malt
IREKS Craft Malt is an Aromatic malt blend for individual malt baked goods. Try out this recipe for artisan malt rolls and knots.
Method
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Hot Soaked Grain:
Bring the water to the boil, stir in the durum wheat semolina and allow to stand overnight in a cool room.
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Dough
Mixing time: 4 + 6 minutes
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Dough temperature: 25° C – 26° C
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Bulk fermentation time: approx. 10 minutes
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Scaling weight: 0.090 kg
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Intermediate proof: 5 – 10 minutes
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Processing: as desired
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Final proof: approx. 60 minutes
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Baking temperature: 240° C
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Baking time: 20 – 22 minutes
