Keimkorn Kruste - 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
03h 10
00h 45

Preparation Time: 3 - 4 hours

Proofing and Resting Time: 60 – 70 minutes

Baking Time: 40 – 45 minutes

Outcome: 2 loaves

 

Tools needed: Mixer including bowl, Kitchen scale, baking tins and 3 ice cubes

Click Here For Bread Machine Recipe

Ingredients and Method

Ingredients

  • Soaked grain:
  • 250 g Keimkorn Kruste
  • 250 ml Water, warm
  • Swelling time 3 – 4 hours
  • Dough:
  • 250 g Wheat flour (Type 550)
  • 500 g Soaked grain
  • 11g Instant yeast
  • 85 ml Water, approx.

Method

  1. Soak Keimkorn Kruste with warm water for 3 - 4 hours. Then mix all Ingredients for 4 minutes slowly and 5 minutes fast. We recommend using cold water to keep the dough temperature at a max of 27°C.
  2. Once mixed, covered the bowl with a kitchen towel or plastic foil and start the bulk fermentation time for 20 minutes.
  3. Scale the dough into 670 - 675 g pieces.
  4. Mould the dough in your preferred shape, we recommend long and oval, then place into greased tins.
  5. Sift the tops of the dough with flour.
  6. Allow the dough to final proof for 40 - 50 minutes, we recommend covering the baking tray with 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.
  7. The oven should have a temperature of 190°C when you put the loaves in. We recommend putting 2 - 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust.
  8. After approximately 5 minutes of baking decrease the temperature to 160°C and bake the loaves for 40 - 45 minutes.
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