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Rex Bavarian Dark - Toast
Prep Time : 00h 09
Cooking Time : 00h 30
2 Toast
Preparation Time: 9 – 15 minutes
Proofing and Resting Time: 70 – 80 minutes
Baking Time: 30 - 35 minutes
Outcome: 2 Loaves
Tools needed: Mixer including bowl, kitchen scale, baking tin
Ingredients
- 167 g Rex Bavarian dark
- 390 g Wheat flour (Type 550)
- 6 g Roggena
- 33 g Butter
- 45 g Sugar
- 17 g Milk powder
- 4 g Salt
- 8 g Instant yeast
- 312 ml Water, approx.
Method
- Mix all Ingredients with a spiral mixer for 2 minutes slow and 8 minutes fast. We recommend using cold water to keep the dough temperature at max. 26°C.
- Scale the dough into 480 g pieces, cover and start the intermediate proof for 15 – 20 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 45 - 50 minutes, we recommend covering the baking tins 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 is ready to bake.
- The oven should have a temperature of 230°C when you put the loaves in, then decreasing to 200°C.
- Bake the loaves for 30 - 35 minutes.