Ireks Multi - Bread
Click Here For Bread Machine Recipe
Preparation Time: 8 – 10 minutes
Proofing and Resting Time: 50 - 65 minutes
Baking Time: 30 - 35 minutes
Outcome: 2 Loaves
Tools needed: Mixer including bowl, kitchen scale, baking tray and 3 ice cubes
Ingredients
- 250 g IREKS Multi
- 250 g Wheat flour (Type 550)
- 11 g Instant yeast
- 300 ml Water, approx.
Method
1.Mix all Ingredients for 2 minutes slow and 6 minutes fast. We recommend using cold water to keep the dough
temperature at max. 27° C.
2. Once all Ingredients are mixed, cover the bowl and start the bulk fermentation time for 15 - 20 minutes.
3. After bulk fermentation, scale the dough into 400 - 405 g pieces, cover and start the intermediate proof for 5
minutes.
4. Mould the dough in your preferred shape, we recommend long and oval. Sprinkle the tops with IREKS Multi and
place onto a greased baking tray.
5. Allow the dough to final proof for 30 - 40 minutes, we recommend covering the baking tray with a plastic foil or
cling film to keep the moisture in the dough. If you press your finger in the dough and it comes back halfway it’s
ready to bake.
6. Score the tops of the dough pieces to stop the crust cracking. We recommend one long score along the middle.
7. The oven should have a temperature of 190°C when you insert the Loaves. We recommend placing 2 - 3 ice cubes
on the bottom of the oven to receive a steaming effect for a nice crust.
8. After approximately 5 minutes of baking, decrease the temperature to 160°C and bake for a final 30 - 35
minutes.
