Ingredients
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0.25 kg 0 lbs 9 oz kg IREKS Naturin
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0.1 kg 0 lbs 4 oz kg IREKS Voltex
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8 kg 17 lbs 10 oz kg Carr's Bakers Flour
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2 kg 4 lbs 7 oz kg Carr's Wholemeal Flour
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0.2 kg 0 lbs 7 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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7 L 29.4 cups Water
IREKS Naturin - Malt Bread Recipe
Method
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Mixing time: 4 + 6 minutes (spiral mixer)
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Dough temperature: 25° C – 26° C
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Bulk fermentation time: approx. 20 minutes
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Scaling weight: 0.600 kg
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Intermediate proof: none
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Processing: round
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Final proof: approx. 70 minutes
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Baking temperature: 240° C, dropping to 220° C, giving steam
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Baking time: 30 minutes
