IREKS Multi - Toast

Mr. Somboon Koosakulwat (Chef Boon)
Mr. Somboon Koosakulwat (Chef Boon)
The following recipe has been designed for a home baking environment and equipment. If you wish to view our industrial recipe click here.
2 Loaves
00h 14
00h 30

Preparation Time: 8 – 12 minutes

Proofing and Resting Time: 65 – 80 minutes

Baking Time: 25 – 30 minutes

Outcome: 2 Loaves

 

Tools needed: Mixer including bowl, kitchen scale, baking tins

Ingredients and Method

Ingredients

  • 250 g IREKS Multi
  • 250 g Wheat flour (Type 550)
  • 20 g Sugar
  • 20 g Butter
  • 75 ml Milk
  • 22 g Instant yeast
  • 225 ml Water, approx.

Method

  1. Mix all Ingredients for 2 minutes slow and 6 minutes fast. We recommend using cold water to keep the dough temperature at max. 27° C.
  2. Once all Ingredients are mixed, cover the bowl and start the bulk fermentation time for 10 minutes.
  3. After bulk fermentation, scale the dough into 425 - 430 g pieces, cover and start the intermediate proof for 10 minutes.
  4. Mould the dough in your preferred shape, we recommend long and oval, place into greased baking tins.
  5. Allow the dough to final proof for 45 - 60 minutes, we recommend covering the baking tray with a plastic foil or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes back halfway it’s ready to bake.
  6. The oven should have a temperature of 190°C when put the loaves in, then decrease to 160°C.
  7. Bake the loaves for 25 - 30 minutes.
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