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Keimkorn Kruste - Bread
Prep Time : 03h 10
Cooking Time : 00h 45
2 Loaves
Preparation Time: 3 - 4 hours
Proofing and Resting Time: 60 – 70 minutes
Baking Time: 40 – 45 minutes
Outcome: 2 loaves
Tools needed: Mixer including bowl, Kitchen scale, baking tins and 3 ice cubes
Ingredients
- Soaked grain:
- 250 g Keimkorn Kruste
- 250 ml Water, warm
- Swelling time 3 – 4 hours
- Dough:
- 250 g Wheat flour (Type 550)
- 500 g Soaked grain
- 11g Instant yeast
- 85 ml Water, approx.
Method
- Soak Keimkorn Kruste with warm water for 3 - 4 hours. Then mix all Ingredients for 4 minutes slowly and 5 minutes fast. We recommend using cold water to keep the dough temperature at a max of 27°C.
- Once mixed, covered the bowl with a kitchen towel or plastic foil and start the bulk fermentation time for 20 minutes.
- Scale the dough into 670 - 675 g pieces.
- Mould the dough in your preferred shape, we recommend long and oval, then place into greased tins.
- Sift the tops of the dough with flour.
- Allow the dough to final proof for 40 - 50 minutes, we recommend covering the baking tray with 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.
- The oven should have a temperature of 190°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.
- After approximately 5 minutes of baking decrease the temperature to 160°C and bake the loaves for 40 - 45 minutes.