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Korn Pepp - Toast
Prep Time : 00h 08
Cooking Time : 00h 35
10 Toast
Preparation Time: 8 – 12 minutes
Proofing and Resting Time: 80 – 90 minutes
Baking Time: 35 – 40 minutes
Outcome: 10 Loaves
Tools needed: Mixer including bowl, kitchen scale, baking tin
Ingredients
- 100 g Korn pepp
- 400 g Wheat flour (Type 550)
- 40 g Brown sugar
- 20 g Milk powder
- 8 g Salt
- 5 g Instant yeast
- 40 g Butter
- 300 g Water, approx.
Method
- Mix all Ingredients except butter with a spiral mixer for 2 minutes slow and 8 minutes fast, add the butter after half mixing time. We recommend using cold water to keep the dough temperature at max. 26°C.
- Once all Ingredients mixed, cover the bowl and start the bulk fermentation time for 5 minutes.
- Scale the dough into 450 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 230°C when you put the loaves in then decreasing to 190°C.
- Bake the loaves for 35 - 40 minutes.