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Seedy Plus - Bread
Prep Time : 00h 14
Cooking Time : 00h 45
1 Loaf
Preparation: time: 12-14 minutes
Proofing and Resting Time: 55-65 minutes
Baking Time: 40-45 minutes
Outcome: 1 loaf
Tools needed: Mixer including bowl, Kitchen scale, baking tin and 3 ice cubes
Ingredients
- 200 g Seedy Plus
- 15 g Instant yeast
- 180 ml Water, approx.
Method
- Mix all 3 Ingredients for 6-8 minutes and we recommend using cold water to keep the dough temperature at max 27° C.
- Once all Ingredients mixed, cover the bowl and start the bulk fermentation time for 15 minutes.
- Scale the dough into 380 g pieces and mould the dough in your preferred shape. We recommend long and oval shape, place it into greased baking tins.
- Spray the dough tops of the dough pieces with water and sprinkle with your preferred seeds.
- 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 one long score along the middle.
- Place your greased baking tin onto the middle shelf of an oven with a temperature of 230°C. 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 170°C and bake the bread for about 45 minutes.
- If the core temperature of the bread is at 98°C, your bread is ready.