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Rex Bavarian Dark – Mona Gallega
Prep Time : 00h 17
Cooking Time : 00h 30
2 Loaves
Preparation Time: 17 minutes
Proofing and Resting Time: 15 hours
Baking Time: 30 minutes
Outcome: 2 Loaves
Tools needed: Mixer including bowl, kitchen scale, baking tray
Ingredients
- Poolish
- 150 g Wheat flour (type 550)
- 1 g Instant yeast
- 150 ml Water
- Main Dough
- 301 g Poolish
- 225 g Wheat flour (type 550)
- 100 g Rex Bavarian Dark
- 25 g Semolina
- 20 g Wheat sour
- 5 g Format v2000
- 6 g Salt
- 5 g Instant yeast
- 210 ml Water
- 20 ml Oil
Method
- Poolish: Mix all Ingredients for 4 minutes slow, until smooth and no lumps are remaining. We recommend using water with a temperature of 28°C.
- Once mixed, cover the bowl and leave at room temperature for 4 - 6 hours.
- Keep overnight in a fridge for 10 - 12 hours still covered.
- Main Dough: Mix poolish, wheat flour, rex bavarian dark, semolina, wheat sour, format v2000, salt and instant yeast with 170 ml of the water. Use a spiral mixer for 3 minutes slow and 4 minutes fast. We recommend using cold water to keep the dough temperature at max. 27°C
- Add the rest of the water, 40 ml, and mix for 3 minutes slow and 1 minutes fast. Finally add the oil and mix for a further 1 minutes slow and 1 minutes fast.
- Once all Ingredients mixed, cover the bowl and start the bulk fermentation time for 30 - 40 minutes.
- Scale the dough into 450 g pieces, mould the dough in your preferred shape. We recommend round shape.
- Dip the tops of the dough pieces into rye flour, place on dry cloth. Cover and start intermediate proof for 10 minutes.
- Carefully stretch the tops of the dough to form a 5 cm diameter ball in the palm of your hand. Be careful not to separate the dough. Twist the ball 360° once and gently press the ball back into the dough. Place onto a greased baking tray.
- Allow 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 dough, we recommend 3 scores around the sides of the dough.
- The oven should have a temperature of 230°C when you put the loaves in then decreasing to 210°C. We recommend putting 2 - 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust.
- Bake the loaves for 30-40 minutes.