Existing Customer?
Are you an existing customer? Log in to see pricing & checkout, or request access to an online account.
New Customer?
New customers can apply for an account with us below.
Ingredients
5kg
IREKS Grain Bread Mix - delisted
5kg
Carr's Bakers Flour
300g
AB Mauri Pinnacle Baker's Yeast
6l
Water
Method
Mixing time: 2 + 6 minutes
Dough temperature: 26° C – 28° C
Bulk fermIntermediate proof: noneentation time: 20 minutes
Scaling weight: 0.480 kg
Intermediate proof: none
Processing: as desired
Final proof: approx. 60 minutes
Baking temperature: 230° C, dropping to 200° C, giving steam
Baking time: 30 minutes
After the bulk fermentation time, scale the dough, mould as desired and allow to prove. After the final proof, bake, giving steam.
