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Multi Malt Mix - Bread
Prep Time : 00h 14
Cooking Time : 00h 40
1 Loaf
Preparation Time: 8 – 12 minutes
Proofing and Resting Time: 70 – 80 minutes
Baking Time: 35 – 40 minutes
Outcome: 2 Loaves
Tools needed: Mixer including bowl, kitchen scale, baking tin and 3 ice cubes
Ingredients
- 250 g Multi Malt Mix
- 250 g German bread flour (Type 550)
- 11 g Instant yeast
- 340 g Water, approx.
Method
- Mix all 3 Ingredients for 4 minutes slow and 6 minutes fast, 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 25 minutes.
- Scale the dough into 425 g pieces.
- Mould the dough in your preferred shape, we recommend long and oval, and place onto a greased baking tray.
- Spray the dough tops of the dough pieces with water and dip into some oats.
- Allow the dough to final proof for 45 - 55 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.
- The oven should have a temperature of 230°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 5 minutes of baking please decrease the temperature to 170°C and bake the loaves for 35 - 40 minutes.