Method

1. Soak Kiemkorn Kruste with water for 4 hours. Once soaked, mix all the dough ingredients with a spiral mixer for 4 minutes slow and 5 minutes fast. We recommend using cold water to keep the dough temperature at max. 29°C.
2. Once all Ingredients mixed, start the bulk fermentation time for 20 minutes.
3. Scale the dough into 550 g pieces. Mould the dough slightly and place into greased baking tins. Dust the tops of the dough with flour.
4. Allow the dough to final proof for 40 – 50 minutes, we recommend covering the baking tins with a plastic or cling film to keep the moisture in the dough. When cracks appear, the dough is ready to bake.
5. The oven should have a temperature of 240°C when you put the loaves in then decreasing to 200°C after 5 minutes of baking. We recommend putting 2 - 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust
6. Bake the loaves for 45 - 50 minutes or a core temperature of 98°C