Pastoral Bread
Pastoral Bread — a Komplet recipe, makes 31. Uses Komplet Pastoral Bread Mix 25 kg.
- mixing time (first speed)
- 3 min
- mixing time (second speed)
- 8-10 min
- dough temperature
- 25 °C
- bulk fermentation time
- 90 min
- resting time (after rounding)
- 10 min
- resting time (after elongating)
- 20 min
- baking temperature
- 240 falling to 200 °C
- baking time
- 65 min
Ingredients
Dough
| Ingredient | Quantity |
|---|---|
| Komplet Pastoral Bread Mix 25 kgKomplet Pastoral Bread 20 | 3000 g |
| Wheat flour type 550 | 10000 g |
| Rye flour type 720 | 2000 g |
| Yeast | 200 g |
| Water | 11200 g |
Method
Mix all the ingredients into a dough. Mixing time: 3 minutes on first speed, then 8-10 minutes on second speed (spiral mixer); the dough must come away from the sides of the bowl.
When mixing is finished, place the dough in a lightly oiled trough.
Leave the dough to ferment for 90 minutes.
After fermentation, weigh out pieces of dough (unit weight 850 g), shape them round and leave to rest for 10 minutes.
Shape the pieces into an elongated form and leave to rest for another 20 minutes.
Then divide each loaf into three parts with the edge of the hand (pressing in lightly), overlap the ends of the dough, dust lightly with flour, turn onto its side, place on the peels and bake with steam.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.