Recipe library Komplet recipe Breads & rolls2 components

Malt Bread for the Impatient

Name: Malt Bread for the Impatient
Ingredients: 3000 g Komplet Malt Bread mix; 7000 g Wheat flour type 550; 60 g Yeast; 8000 g Water; 500 g Komplet Pikanteria Savoury Bread Topping 10 kg

Malt Bread for the Impatient — a Komplet recipe in 2 components. Uses Komplet Pikanteria Savoury Bread Topping 10 kg.

dough resting time: 3-4 h
dough resting temperature: 23-24 °C

Ingredients

Dough

Ingredient	Quantity
Komplet Malt Bread mix	3000 g
Wheat flour type 550	7000 g
Yeast	60 g
Water	8000 g

Decoration

Ingredient	Quantity
Komplet Pikanteria Savoury Bread Topping 10 kg	500 g

Method

Method: as for the recipe Malt Bread Classic, except for the dough resting time.
Dough resting time: 3-4 hours at a temperature of 23-24°C.

Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.