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Description
IREKS Craft Malt is an Aromatic malt blend for individual malt baked goods. Try out this recipe for artisan malt rolls and knots.
Ingredients
Hot Soaked Grain
1kg
Semolina 25kg
4kg
Water (boiling)
Dough
9kg
Meneba Fresia Bakers Flour
5kg
Hot Soaked Grain
1.5kg
IREKS Craft Malt - disc
150g
IREKS Voltex
100g
Olympic Vegetable Oil - delisted
220g
Salt
300g
AB Mauri Pinnacle Baker's Yeast
3.5kg
Water
Method
Hot Soaked Grain:
Bring the water to the boil, stir in the durum wheat semolina and allow to stand overnight in a cool room.
Dough
Mixing time: 4 + 6 minutes
Dough temperature: 25° C – 26° C
Bulk fermentation time: approx. 10 minutes
Scaling weight: 0.090 kg
Intermediate proof: 5 – 10 minutes
Processing: as desired
Final proof: approx. 60 minutes
Baking temperature: 240° C
Baking time: 20 – 22 minutes
