Mixed Wheat Bread "Christmas Loaf" using IREKS DRIED WHEAT SOUR and PANIFARIN
Mixed Wheat Bread "Christmas Loaf" using IREKS DRIED WHEAT SOUR and PANIFARIN — an IREKS recipe, makes 17.450 kg dough. Uses Ireks Wheat Sour 12.5 kg.
- mixing time
- 4 + 4 min
- dough temperature
- approx. 27 °C
- bulk fermentation time
- approx. 30 min
- scaling weight (tree)
- 2.000 kg
- scaling weight (trunk)
- 0.400 kg
- intermediate proof time
- approx. 5 min
- standing time after retarded fermentation
- 30 – 60 min
- retarded fermentation temperature
- 5 °C
- baking temperature
- 240 °C
- baking time
- 45 – 50 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Wheat flour type 550 | 8.000 kg |
| Rye flour type 1150 | 1.500 kg |
| Ireks Wheat Sour 12.5 kgIREKS Dried Wheat Sour | 0.500 kg |
| Panifarin | 0.100 kg |
| Salt | 0.200 kg |
| Yeast | 0.150 kg |
| Water, approx. | 7.000 kg |
Method
After the bulk fermentation time, scale the dough pieces and mould the "trunk" round using wheat flour.
Place the "tree" together as a square and give intermediate proof.
After the intermediate proof, press the "tree" and place together as a triangle, mould the "trunk" slightly long and place both together.
Subsequently, place on floured setters with the seam upwards and give retarded fermentation.
After the retarded fermentation, allow the dough pieces to stand for 30 – 60 minutes in the room and carefully turn out onto setters.
Spray lightly with water, place the desired template on top and sift with cocoa powder.
Make decorative scores on the outside and one on the centre of the "trunk" and bake giving steam.
IREKS recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.