Keimkorn Kruste - Toast

Mr. Suthep Chaijirakorn (Chef Nun)
Mr. Suthep Chaijirakorn (Chef Nun)
The following recipe has been designed for a home baking environment and equipment. If you wish to view our industrial recipe click here.
1 Toast
03h 10
00h 35

Preparation Time: 190 minutes

Proofing and Resting Time: 80 – 90 minutes

Baking Time: 35-40 minutes

Outcome: 1 Loaves

 

Tools needed: Mixer including bowl, kitchen scale, baking tin

Ingredients and Method

Ingredients

  • Soaked grain:
  • 100 g Keimkorn Kruste
  • 100 g Water
  • Dough:
  • 300 g Wheat flour (Type 550)
  • 200 g Soaked grain
  • 3 g Sugar
  • 24 g Butter
  • 12 g Milk powder
  • 4 g Salt
  • 4 g Instant yeast
  • 140 g Water, approx.

Method

  1. Soak Kiemkorn Kruste with water for 2 - 3 hours. Once soaked, mix all the dough ingredients with a spiral mixer for 3 minutes slow and 8 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 bulk fermentation time for 5 minutes.
  3. Scale the dough into 680 g pieces, cover the dough pieces and start the intermediate proof for 10 – 15 minutes.
  4. Mould the dough in your preferred shape. We recommend long and oval shape and place into greased baking tins.
  5. Allow the dough to final proof for 60-70 minutes, we recommend covering the baking tins with a plastic or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes back halfway it is ready to bake.
  6. The oven should have a temperature of 220°C when you put the loaves in then decreasing to 190°C after 5 minutes of baking.
  7. Bake the loaves for 35 - 40 minutes.
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