IREKS Multi - Cheese Bread

Ms. Prinan Anekrattanasin (Chef Prinan)
Ms. Prinan Anekrattanasin (Chef Prinan)
The following recipe has been designed for a home baking environment and equipment. If you wish to view our industrial recipe click here.
2 Loaves
00h 15
00h 35

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 and Method

Ingredients

  • 250 g IREKS Multi
  • 250 g Wheat flour (Type 550)
  • 60 g Cheese cubes
  • 10 g Parmesan powder
  • 11 g Instant yeast
  • 300 ml Water, approx.

Method

  1. Mix all Ingredients except cheese for 2 minutes slow and 6 minutes fast, adding the cheese cubes on at the end. 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 435 - 440 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 put the loaves in. 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 30 - 35 minutes.
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