Ingredients
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5 kg 11 lbs 0 oz kg IREKS Corn Bread Mix
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5 kg 11 lbs 0 oz kg Carr's Bakers Flour
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0.3 kg 0 lbs 11 oz kg AB Mauri Pinnacle Baker's Yeast
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5.5 L 23.1 cups Water
IREKS Corn Bread Mix Make Up Instructions
Method
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Mixing time: 4 + 7 minutes (spiral mixer)
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Dough temperature: 25° C - 27° C
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Bulk fermentation time: 20 minutes
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Scaling weight: 0.480 kg (1 lb)
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Topping: coarse maize
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Final proof: 40 - 50 minutes
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Baking temperature: 230° C, dropping to 190° C, giving steam
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Baking time: 30 - 35 minutes, open damper for the last 5 minutes
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After the bulk fermentation time, scale dough pieces and mould round. Process as desired, toss in topping, place on setters and allow to prove. Cut before loading and bake giving steam.
