ภาษาอังกฤษ / English
IREKS Multi - Toast
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 14
00h 30Preparation Time: 8 – 12 minutes
Proofing and Resting Time: 65 – 80 minutes
Baking Time: 25 – 30 minutes
Outcome: 2 Loaves
Tools needed: Mixer including bowl, kitchen scale, baking tins
Ingredients and Method
Ingredients
- 250 g IREKS Multi
- 250 g Wheat flour (Type 550)
- 20 g Sugar
- 20 g Butter
- 75 ml Milk
- 22 g Instant yeast
- 225 ml Water, approx.
Method
- 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.
- Once all Ingredients are mixed, cover the bowl and start the bulk fermentation time for 10 minutes.
- After bulk fermentation, scale the dough into 425 - 430 g pieces, cover and start the intermediate proof for 10 minutes.
- Mould the dough in your preferred shape, we recommend long and oval, place into greased baking tins.
- Allow the dough to final proof for 45 - 60 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.
- The oven should have a temperature of 190°C when put the loaves in, then decrease to 160°C.
- Bake the loaves for 25 - 30 minutes.
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