Scored Pastoral Bread
Scored Pastoral Bread — a Komplet recipe, makes 31. Uses Komplet Pastoral Bread Mix 25 kg.
- mixing time (1st speed)
- 3 min
- mixing time (2nd speed)
- 8-10 min
- proofing time (dough)
- 90 min
- dough piece weight
- 0.85 kg
- proofing time (dough pieces, room temperature)
- about 40 min
- baking temperature (start)
- 240 °C
- baking temperature (end)
- 200 °C
- baking time
- 55 min
Ingredients
| 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 ingredients into a dough: 3 minutes on 1st speed, then 8-10 minutes on 2nd speed (spiral mixer).
When the dough comes away from the walls of the bowl, transfer it to an oiled tub and leave to proof for 90 minutes.
Turn the dough out onto a table dusted with rye flour, divide into pieces of 0.85 kg, round fairly tightly, lengthen slightly, place on loading boards, cover with towels and leave to proof for about 40 minutes at room temperature.
Then dust the loaves, score them, load into the oven and apply steam.
Bake at 240 °C falling to 200 °C for 55 minutes; open the vent 15 minutes before the end of baking.
After unloading, dust the loaves again.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.