skip to main content
I370

Ingredients

Click Shopping List key to Add/Remove item to your Shopping List

IREKS Corn Bread Mix Make Up Instructions

Email Recipe         Download Recipe         Print Recipe

Method

  • Mixing time: 4 + 7 minutes (spiral mixer)

  • Dough temperature: 25° C - 27° C

  • Bulk fermentation time: 20 minutes

  • Scaling weight: 0.480 kg (1 lb)

  • Topping: coarse maize

  • Final proof: 40 - 50 minutes

  • Baking temperature: 230° C, dropping to 190° C, giving  steam

  • Baking time: 30 - 35 minutes, open damper for the  last 5 minutes

  • 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.

Delivery across
UK & Ireland