Rex Bavarian Dark, Bread Mix, 1kg

In stock
SKU
17-109803R1
Special Price ฿208.65 Regular Price ฿224.70
Quick Overview

Classic German sourdough taste

Bread Mix 50%: Just mix 50% of Rex Bavarian Dark with 50% Wheat Flour, add Yeast and Water

Our vegan Rex Bavarian Dark Bread Mix brings much-loved sourdough flavours with a healthy twist right into your home

Rex Bavarian Dark Bread Mix is versatile and can be used for Rustic Farmer Bread, Light and Dark Rye Bread and Rolls, Toast, Soft Rolls, Sandwiches, Christmas Fruit Bread, Crispbread, Croissants, Ciabatta, Sunflower Bread, Linseed Bread and more

Formulated with rye flour -- rich in vitamins, minerals and fibre -- Rex Bavarian Dark Bread Mix results in a wide range of healthy and hearty homemade breads with that familiar rustic crust of classic German sourdough bread

Simply create a flour mixture made up of half Rex Bavarian Dark Bread Mix and half wheat flour, add yeast and water, and embark on your adventure to creating your sourdough masterpiece

Rex Bavarian Dark

 

Preparation Time: 9-12 minutes

Proofing and Resting Time:45-60 minutes

Baking Time:35-45 minutes

Outcome: 2 Loaves

 

Tools needed :Mixer including bowl, Kitchen scale, Baking tray, Proofing basket and 3 ice cubes

Ingredients

  • 250 g Rex Bavarian Dark
  • 250 g Wheat flour (Type 550)
  • 11 g Instant yeast
  • 365 ml Water, approx.

 

Method

1. Mix all Ingredients for 5 minutes slow and 4 minutes fast. The dough should feel very sticky and creamy after

mixing.


2. Once mixed, cover the bowl and start the bulk fermentation time for 15 - 20 minutes.


3. Scale the dough into 435 - 440 g pieces.


4. Mould the dough slightly, with no pressure, in your preferred shape. Place into well dusted proofing baskets with

the seam facing downwards.


5. Allow the dough to final proof for 30 - 40 minutes, we recommend covering the baking tray with 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’s

ready to bake.


6. Overturn the proofing baskets onto a greased baking tray with the seam facing upwards.


7. The oven should have a temperature of 210°C when you insert the Loaves. We recommend placing 2 - 3 ice cubes

on the bottom of the oven to receive a steaming effect for a nice crust.


8. After approximately 5 minutes of baking please decrease the temperature to 160°C and bake the loaves for 35 -

45 minutes.

 

 

 

 

 

 

 

More Information
FDA Number10-1-13151-1-0054
Weight (KG)1.000000
ManufacturerIREKS
OriginGermany
Flour TypeBread Flour
Flour GrainRye
Dietary NeedsVegan, Vegetarian, Transfat Free, Nut Free
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