Ireks Wholemeal Mix – Bread

Mr. Suthep Chaijirakorn (Chef Nun)
Mr. Suthep Chaijirakorn (Chef Nun)
4 Loaves
12h 00
00h 45

Preparation Time: 8 – 12 minutes

Proofing and Resting Time: 80 – 90 minutes

Baking Time: 35 – 40 minutes

Outcome: 1 – 4 Loaves

 

Tools needed: Mixer including bowl, kitchen scale, baking tin and 3 ice cubes

Ingredients and Method

Ingredients

  • 500 g Ireks Wholemeal Mix
  • 500 g German bread flour (Type 550)
  • 10 g Instant yeast
  • 15 g Format V2000
  • 20 g Wheat sour
  • 20 g Salt
  • 750 ml Water, approx.

Method

  1. Mix all 3 Ingredients for 4 minutes slow and 6 minutes fast, we recommend using cold water to keep the dough temperature at max. 27° C.
  2. Once all Ingredients mixed, cover the bowl and start the bulk fermentation time for 25 minutes.
  3. Spray the dough tops of the dough pieces with water and dip into rye flour
  4. Allow the dough to final proof for 45 - 55 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.
  5. Score the tops of the dough pieces to stop the crust cracking. We recommend one long score along the middle.
  6. The oven should have a temperature of 230°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.

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