Keimkorn Kruste - Whole Grain Sandwich

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.
10 Sandwiches
00h 09
00h 24

Preparation Time: 9 minutes

Proofing and Resting Time: 55 minutes

Baking Time: approx. 24 minutes

Outcome: 10 Sandwiches

 

 

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

Ingredients and Method

Ingredients

  • Soaked grain:
  • 250 g Keimkorn Kruste
  • 250 g Water
  • Main dough:
  • 750 g Wheat flour (Type 550)
  • 500 g Soaked grain
  • 50 g Lamourette
  • 13 g Roggena
  • 20 g Butter
  • 11 g Instant yeast
  • 300 ml Water, approx.

Method

  1. Soak Keimkorn Kruste with water for 4 hours.
  2. After 4 hours, mix all Ingredients with a spiral mixer for 2 minutes slow and 7 minutes fast. We recommend using cold water to keep the dough temperature at max. 27°C.
  3. Scale the dough into 150 g pieces, cover the dough pieces and start the Intermediate proof for 15 minutes.
  4. Mould the dough pieces long and oval and place onto a greased baking tray.
  5. Allow the dough to final proof for 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 is ready to bake.
  6. The oven should have a temperature of 230°C when you put the sandwiches in. We recommend putting 2 - 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust.
  7. Bake the sandwiches for approx. 24 minutes.
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