ProBody Bread
ProBody Bread — a Komplet recipe in 2 components, makes 43. Uses Komplet Probody Bread Mix 25 kg.
- mixing time (first speed)
- 2 min
- mixing time (second speed)
- 13-18 min
- dough temperature
- 26 °C
- resting time
- 20 min
- proofing time
- 50 min
- proofing temperature
- 35 °C
- proofing humidity
- 75 %
- baking temperature
- 240 falling to 200 °C
- baking time
- 70 min
- steam vent opening after
- 3 min
- steam vent open for
- 5 min
Ingredients
Dough
| Ingredient | Quantity |
|---|---|
| Komplet Probody Bread Mix 25 kgKomplet Probody 100 | 10000 g |
| Yeast | 300 g |
| Water | 8600 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Sunflower seeds | 250 g |
| Linseed | 150 g |
| Sesame seeds | 250 g |
Method
Knead all the dough ingredients into a dough and leave it to rest.
Mixing: 2 minutes on first speed, then 13-18 minutes on second speed until the dough comes away from the sides of the bowl (spiral mixer).
After the resting time, divide the dough into pieces and shape them round. Then elongate them slightly, moisten the surface and roll them in the decoration mix (about 15 g per piece).
Place two loaves in each greased loaf tin, or one in each round tin, and leave to prove. Loaf tin: 21 x 11 x 7 cm. Round tin: diameter 9.5 cm, height 12 cm. Scaling weight: 430 g.
Proof for about 50 minutes at 35 °C and 75% relative humidity.
After proofing, bake with steam. After 3 minutes, open the vent for about 5 minutes.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.