Mixed Wheat Bread "Heart" using IREKS DRIED WHEAT SOUR and PASTA ACIDA K
Mixed Wheat Bread "Heart" using IREKS DRIED WHEAT SOUR and PASTA ACIDA K — an IREKS recipe, makes 2 x 0.375 kg dough pieces per heart (scaling weight); 17.650 kg total dough weight. Uses Ireks Wheat Sour 12.5 kg and IREKS Pasta Acida K 25 kg.
- mixing time
- 4 + 4 min
- dough temperature
- 27 °C
- bulk fermentation time
- 30 min
- scaling weight
- 2 x 0.375 kg
- intermediate proof time
- 5 min
- resting time (at room temperature, before turning out)
- 30-60 min
- final proof temperature (retarded fermentation overnight)
- 5 °C
- baking temperature
- 240 °C
- baking time
- 30-35 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 | 0.600 kg |
| IREKS Pasta Acida K 25 kg | 0.200 kg |
| Salt | 0.200 kg |
| Yeast | 0.150 kg |
| Water, approx. | 7.000 kg |
Method
Mix the dough for 4 + 4 minutes in a spiral mixer; dough temperature approx. 27 °C.
Allow a bulk fermentation time of approx. 30 minutes.
After the bulk fermentation time, scale the dough pieces (2 x 0.375 kg) and mould round using wheat flour.
After the intermediate proof of approx. 5 minutes, process the dough pieces into droplets and place on floured setters with the seam upwards.
Subsequently, place two dough pieces together as a heart, press slightly and give retarded fermentation (overnight at 5 °C).
After the retarded fermentation, allow the dough pieces to stand for 30 - 60 minutes in the room and carefully turn out the dough pieces onto setters.
Spray lightly with water, place the desired template on top, sift with wheat flour and make two decorative scores.
Subsequently, bake giving steam, at 240 °C dropping, for 30 - 35 minutes.
IREKS recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.