ภาษาอังกฤษ / English
Seedy Plus - Toast
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.
2 loaves
00h 10
00h 25Preparation Time:10 minutes
Proofing and Resting Time: 80 minutes
Baking Time: 25 minutes
Outcome: 2 loaves
Tools needed: Mixer including bowl, kitchen scale, baking tins
Ingredients and Method
Ingredients
- 250 g Seedy Plus
- 250 g Wheat flour (Type 550)
- 20 g Sugar
- 20 g Butter
- 50 ml Milk
- 5 g Salt
- 10 g Instant yeast
- 300 ml Water, approx.
Method
- Mix all Ingredients for 6 minutes slow and 4 minutes fast.
- Once mixed, cover the bowl and start the bulk fermentation time for 10 minutes.
- Scale the dough into 400 - 450 g pieces. Mould the dough into a ball, cover and start the intermediate proof 10 minutes.
- Allow the dough to final proof for 60 - 80 minutes, we recommend covering the baking tins with plastic foil or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes halfway back its ready to bake.
- The oven should have a temperature of 230°C when you place the loaves in then decreasing to 200°C.
- Bake the loaves for 25 - 30 minutes.
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