Hearts using IREKS CHIA BREAD MIX
Hearts using IREKS CHIA BREAD MIX — an IREKS recipe. Uses Ireks Chia Bread Mix 12.5 kg.
- mixing time
- 3 + 6 min
- dough temperature
- 24 °C
- bulk fermentation time
- 30 min
- intermediate proof time
- 5-10 min
- final proof time
- 45 min
- baking temperature (start)
- 235 °C
- baking temperature (after dropping)
- 210 °C
- baking time
- 30 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Wheat flour | 5 kg |
| Ireks Chia Bread Mix 12.5 kg | 5 kg |
| Yeast | 0.2 kg |
| Water, approx. | 5.5 kg |
Method
Mix for 3 + 6 minutes to a dough temperature of 24 °C.
Bulk fermentation: 30 minutes.
Weigh the dough pieces into 2 x 0.200 kg and allow to rest.
After the intermediate proof of 5 – 10 minutes, lengthen the dough pieces to a point and subsequently place both dough pieces together sideways to form a heart shape (baguette hearts).
Final proof: 45 minutes.
Bake at 235 °C, dropping to 210 °C, giving steam, for 30 minutes.
IREKS recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.