Pastoral Wheat-Rye Sponge Bread
Dough and Topping — a Komplet recipe in 2 components. Uses Komplet Pastoral Bread Mix 25 kg and Komplet Pikanteria Savoury Bread Topping 10 kg.
- mixing time (1st speed)
- 15 min
- mixing time (2nd speed)
- 15 min
- dough temperature
- 30 °C
- proofing time (dough)
- 60 min
- proofing time (final)
- 60 min
- scaling weight
- 670 g
- baking temperature (start)
- 240 °C
- baking temperature (end)
- 220 °C
- baking time
- 40 min
Ingredients
Dough
| Ingredient | Quantity |
|---|---|
| Komplet Pastoral Bread Mix 25 kgKomplet Pastoral Bread 20 | 1200 g |
| Wheat flour type 750 | 4800 g |
| Potato syrup | 180 g |
| Yeast | 50 g |
| Water | 6000 g |
Topping
| Ingredient | Quantity |
|---|---|
| Komplet Pikanteria Savoury Bread Topping 10 kgKomplet Pikanteria Topping Decor | 300 g |
Method
- Dough
Make a dough from all the ingredients, adding the water gradually, and leave it to proof.
- Dough
Mix in a spiral mixer for 15 minutes on 1st speed and 15 minutes on 2nd speed. Dough temperature about 30 °C. Dough proofing time about 60 minutes.
After the first proofing time, divide the dough into pieces (wet your hands with water beforehand) and place them in greased tins.
Optionally, sprinkle 0.020 kg of KOMPLET Pikanteria for decoration onto the bottom of each tin.
Scaling weight 670 g. Final proofing time about 60 minutes.
After the final proofing time, put the loaves into the oven with steam. Baking temperature 240 °C falling to 220 °C. Baking time 40 minutes.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.