Pastoral Bread, Another Way
Pastoral Bread, Another Way — a Komplet recipe. Uses Komplet Pastoral Bread Mix 25 kg.
- mixing time (1st speed)
- 3 min
- mixing time (2nd speed)
- 8 min
- dough temperature
- 25 °C
- fermentation time
- about 90 min
- resting time (after rounding)
- about 10 min
- resting time (after elongating)
- 20 min
- baking temperature (start)
- 240 °C
- baking temperature (end)
- 200 °C
- baking time
- 45-50 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Komplet Pastoral Bread Mix 25 kgKomplet Pastoral Bread 20 | 3000 g |
| Wheat flour type 550 | 10000 g |
| Rye flour, type 997 | 2000 g |
| Yeast | 200 g |
| Water | 11200 g |
Method
Mix the dough ingredients in a spiral mixer: 3 minutes on 1st speed, then 8 minutes on 2nd speed. Dough temperature: 25 °C.
Ferment for about 90 minutes.
After fermentation, weigh out dough pieces of 850 g, shape them round and leave to rest for about 10 minutes.
Then shape the pieces into an elongated form and leave to rest for a further 20 minutes.
Divide each loaf into three parts with the edge of the hand (pressing in lightly), fold the ends of the dough over each other, dust lightly with flour, turn it onto its side, place on the baking trays 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.