Long-lasting and yielding high volumes, Brown Bread Concentrate can be added to recipes for Brown Bread, Whole Wheat Toast, Whole Wheat Croissants, Whole Wheat Baguettes, Whole Wheat Danish Pastries, Whole Wheat Soft Rolls and more.
The star ingredient in Brown Bread Concentrate is fine milled wheat bran, which is a good source of insoluble fibre helping to maintain a good digestive system. It also acts like a prebiotic to promote a healthy gut.
Formulated with wheat malt flour, Brown Bread Concentrate adds a lovely rich brown colour and light malt flavour to your loaf creations. Each bite is packed with nourishment and great taste.
Brown Bread Concentrate is extremely versatile, easy to use and machine-friendly. Simply replace 10% of your wheat flour mixture with Brown Bread Concentrate and follow your recipe of choice.
Brown Bread Concentrate can be added to recipes for Brown Bread, Whole Wheat Toast, Whole Wheat Croissants, Whole Wheat Baguettes, Whole Wheat Danish Pastries, Whole Wheat Soft Rolls and more.
Tools needed: Mixer including bowl, Kitchen scale, baking tray and 3 ice cubes
Ingredients
50 g Brown Bread Concentrate
450 g Wheat flour (Type 550)
10 g Salt
11 g Instant yeast
350 ml Water, approx.
Method
Mix all Ingredients for 3 minutes slow and 7 minutes fast and we recommend using cold water to keep the dough temperature at max. 27° C. This dough should feel softer than others.
Once mixed, cover and start the bulk fermentation time for 15-20 minutes.
Scale the dough into 400g pieces. Cover and start the intermediate proof time for 10 minutes.
Mould the dough in your preferred shape, we recommend long and oval, Dust the tope with Brown Bread Concentrate and put it onto a greased baking tray.
Allow the dough to final proof for 50 - 60 minutes, we recommend covering the baking tray with plastic foil or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes halfway back.
Score the tops of the dough pieces to stop the crust cracking. We recommend one long score along the middle.
The oven should have a temperature of 190 ° C when you put the bread in. We recommend putting 2-3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust.
After approximately 5 minutes of baking decrease the temperature to 160° C and bake the loaves for 30 – 35 minutes.
