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German Wheat Flour Type 1050 - Bread
Prep Time : 00h 08
Cooking Time : 00h 45
2 Loaves
Preparation Time: 8 minutes
Proofing and Resting Time: 65 – 70 minutes
Baking Time: 45 minutes
Outcome: 2 Loaves
Tools needed: Mixer including bowl, kitchen scale, baking tray and 3 ice cubes
Ingredients
- 660 g Wheat flour (Type 1050)
- 8 g Salt
- 6 g Instant yeast
- 490 mi. Water, approx.
Method
- Mix all Ingredients for 5 minutes slow and 3 minutes fast. We recommend using cold water to keep the dough temperature at max. 28°C - 30°C.
- Once all Ingredients are mixed, cover the bowl and start the bulk fermentation time for 20 minutes.
- After bulk fermentation, scale the dough into 580 g pieces.
- Mould the dough in your preferred shape, we recommend long and oval. Sprinkle the tops with wheat flour and place into a proofing basket.
- Allow the dough to final proof for 45-50 minutes, we recommend covering the proofing basket 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.
- Place the dough pieces onto a greased baking tray and score the tops of the dough pieces to stop the crust cracking. We recommend two long score along the middle.
- The oven should have a temperature of 250°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 1-2 minutes of baking, decrease the temperature to 180°C and bake for 50 - 60 minutes.