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Rex Bavarian Dark - Muesli Talers
Mr. Suthep Chaijirakorn (Chef Nun)
The following recipe has been designed for a home baking environment and equipment. If you wish to view our industrial recipe click here.
1 Tray
00h 05
00h 18Preparation Time: 5 – 10 minutes
Proofing and Resting Time: 30 minutes
Baking Time: 18 minutes
Outcome: 1 Tray
Tools needed: Mixer including bowl, Kitchen scale, baking tray and 3 ice cubes
Ingredients and Method
Ingredients
- Dough:
- 125 g Rex Bavarian Dark
- 100 g Wheat flour (Type 550)
- 25 g Brown Bread Concentrate
- 10 g Instant yeast
- 275 ml Water, approx.
- Muesli mixture:
- 25 g Sunflower seeds
- 25 g Cranberries, dried, chopped
- 25 g Figs, dried, diced
- 25 g Currants or Raisins
- 25 g Almonds, nibbed, lightly roasted
Method
- Mix all dough Ingredients for 5 minutes, medium speed and keep the dough temperature at max. 30° C.
- Onced mixed, cover and start bulk fermentation for 30 minutes.
- After Bulk fermentation, mix the muesli mixture and place into a greased tray. Place the dough on top of the muesli mix.
- Cover the tray and allow the dough to final proof for 40 - 50 minutes. After the final proof, sprinkle with the desired topping (oat flakes, sesame seeds)
- The Oven should have a temperature of 240 ° C when you put the talers in. We recommend putting 2-3 ice cubes on the bottom of the oven to get a steaming effect.
- Bake the talers 18 minutes.
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