Antipasti Corners using IREKS DONKER BREAD MIX
Antipasti Corners using IREKS DONKER BREAD MIX — an IREKS recipe, makes 2.180 kg total dough weight; scaling weight 0.850 kg for 1 tray of 60 x 20 cm. Uses Ireks Donker Bread Mix 25 kg.
- mixing time
- 6 minutes
- mixing speed
- slow spiral mixer
- dough temperature
- 28 °C
- bulk fermentation time
- 30 minutes
- scaling weight
- 0.850 kg per tray of 60 x 20 cm
- final proof time
- approx. 45 minutes
- baking temperature
- 240 °C
- baking time
- 26 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Wheat flour | 0.500 kg |
| Ireks Donker Bread Mix 25 kg | 0.500 kg |
| Yeast | 0.030 kg |
| Water | 1.150 kg |
Method
Mix for 6 minutes on slow speed in a spiral mixer, to a dough temperature of 28 °C.
Leave the dough to ferment in bulk for 30 minutes. There is no intermediate proof.
After the bulk fermentation time, spread the dough on a tray laid out with baking paper and allow to prove for approx. 45 minutes (final proof).
Sprinkle the dough with grated cheese after approx. 45 minutes and subsequently bake giving slight steam.
After baking, allow the sheets to cool slightly, cut off the edge on one side and pull apart by separating the top from the bottom. This can be done without any problems while the baked goods are still warm.
IREKS recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.