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Keimkorn Kruste - Toast
Prep Time : 03h 10
Cooking Time : 00h 35
1 Toast
Preparation Time: 190 minutes
Proofing and Resting Time: 80 – 90 minutes
Baking Time: 35-40 minutes
Outcome: 1 Loaves
Tools needed: Mixer including bowl, kitchen scale, baking tin
Ingredients
- Soaked grain:
- 100 g Keimkorn Kruste
- 100 g Water
- Dough:
- 300 g Wheat flour (Type 550)
- 200 g Soaked grain
- 3 g Sugar
- 24 g Butter
- 12 g Milk powder
- 4 g Salt
- 4 g Instant yeast
- 140 g Water, approx.
Method
- Soak Kiemkorn Kruste with water for 2 - 3 hours. Once soaked, mix all the dough ingredients with a spiral mixer for 3 minutes slow and 8 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 bulk fermentation time for 5 minutes.
- Scale the dough into 680 g pieces, cover the dough pieces and start the intermediate proof for 10 – 15 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 60-70 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 220°C when you put the loaves in then decreasing to 190°C after 5 minutes of baking.
- Bake the loaves for 35 - 40 minutes.