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Pumpernickel - Toast
Prep Time : 00h 09
Cooking Time : 00h 40
2 Loaves
Preparation Time: 9 minutes
Proofing and Resting Time: 70 minutes
Baking Time: 40 minutes
Outcome: 2 Loaves
Tools needed: Mixer including bowl, Kitchen scale, baking tins
Ingredients
- Soaked grain:
- 25 g IREKS Pumpernickel
- 30 ml Water, hot (approx. 60° C)
- Dough:
- 55 g Soaked grain
- 450 g Wheat flour (Type 550)
- 40 g Shortening
- 50 g Sugar
- 9 g Salt
- 11 g Instant yeast
- 280 ml Water, approx.
Method
- Soaked Grain: Mix pumpernickel with hot water, cover and place in a fridge overnight.
- Dough: Mix all the dough 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. 26°C.
- Once all ingredients mixed, scale the dough into 440 g pieces, cover the dough pieces and start the intermediate proof for 20 minutes.
- Mould the dough in your preferred shape. We recommend long and oval shape and place into greased baking tins.
- Allow the dough to final proof for 45-50 minutes, we recommend covering the baking tins 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.
- The oven should have a temperature of 230°C when you put the loaves in then decreasing to 200°C after 5 minutes of baking.
- Bake the loaves for 40-45 minutes.