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Korn Pepp – Bread
Prep Time : 00h 07
Cooking Time : 00h 40
2 Loaves
Preparation Time: 7 minutes
Proofing and Resting Time: 70 – 80 minutes
Baking Time: 40 minutes
Outcome: 2 Loaves
Tools needed: Mixer including bowl, kitchen scale, baking tin and 3 ice cubes
Ingredients
- 150 g Korn pepp
- 375 g Wheat flour (type 550)
- 12 g Format V2000
- 15 g Ireks wheat sour
- 10 g Instant yeast
- 10 g Salt
- 503 ml Water
Method
- Mix all Ingredients for 3 minutes slow and 4 minutes fast, we recommend using cold water to keep the dough temperature at max. 26° C - 27° C.
- Once all Ingredients mixed, cover the bowl and start the bulk fermentation time for 20 - 30 minutes.
- Mould the dough in your preferred shape, we recommend long and oval, and place onto a greased baking tray.
- Spray the dough tops of the dough pieces with water and dip into Korn Pepp.
- Allow the dough to final proof for 40 - 50 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’s ready to bake.
- Score the tops of the dough pieces to stop the crust cracking. We recommend 3 long score along the middle.
- The oven should have a temperature of 230°C when you put the loaves in. We recommend placing 2 - 3 ice cubes on the bottom of the oven to receive a steaming effect for a nice crust.
- After approximately 5 minutes of baking decrease the temperature to 210°C and bake the loaves for 40 - 45 minutes.