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Rex Bavarian Dark - Linseed Bread
Prep Time : 00h 08
Cooking Time : 00h 40
1 Bread
Preparation Time: 8 – 12 minutes
Proofing and Resting Time: 60 – 70 minutes
Baking Time: 40 – 45 minutes
Outcome: 1 Loaves
Tools needed: Mixer including bowl, kitchen scale, baking tray and 3 ice cubes
Ingredients
- 125 g Rex Bavarian Dark
- 188 g Wheat flour (Type 550)
- 31 g Linseeds
- 1 g Salt
- 3 g Instant yeast
- 219 ml Water, approx.
Method
- Mix all Ingredients with a spiral mixer for 4 minutes slow and 4 minutes fast. We recommend using cold water to keep the dough temperature at max. 27°C.
- Once all Ingredients mixed, cover the bowl and start the bulk fermentation time for 20 minutes.
- Scale the dough into 550 g pieces mould the dough in your preferred shape. We recommend oval and decorate with linseeds. Place the dough pieces onto a greased baking tray
- Allow the dough to final proof for 40 - 50 minutes, we recommend covering the baking tray 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.
- Score the tops of the dough pieces to stop the crust cracking. We recommend three shorts oblique scores on the middle.
- The oven should have a temperature of 230°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.
- Decrease the temperature to 210°C after 5 minutes of baking and bake the loaves for 40 - 45 minutes.