We use cookies to make your experience better. To comply with the new e-Privacy directive, we need to ask for your consent to set the cookies. Learn more.
Sovital Mix - Hunters Bread
Prep Time : 00h 11
Cooking Time : 00h 50
2 Loafs
Preparation Time: 11 minutes
Proofing and Resting Time: 150 minutes
Baking Time: 50 minutes
Outcome: 2 Loafs
Tools needed: Mixer including bowl, Kitchen scale, basket, baking tray and 3 ice cubes
Ingredients
- 250 g Sovital Mix
- 500 g Wheat flour (Type 550)
- 84 g Rye flour
- 13 g Roggena
- 9 g Salt
- 10 g Instant yeast
- 650 ml Water
Method
- Mix Sovital mix, wheat flour, instant yeast, rye flour, roggena and salt with 550 ml of the water. Use a spiral mixer for 3 minutes slow and 4 minutes fast. We recommend using cold water to keep the dough temperature at max. 25°C.
- Add the rest of the water, 100 ml, and mix for 3 minutes slow and 1 minutes fast.
- Once all Ingredients mixed, transfer the dough into an oiled tray and start the bulk fermentation time for 120 minutes.
- After Bulk fermentation, scale the dough into 750 g pieces, mould the dough round place onto well dusted cloth with the seam facing down.
- Allow the dough to final proof at ambient temperature for up to 30-40 minutes, we recommend covering the baking tray with a plastic or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes back halfway it is ready to bake.
- Turn over the dough pieces from the dry cloth onto a greased baking tray.
- The Oven should have a temperature of 240° C, decrease the temperature to 190° C when you put the loaves in. We recommend putting 2-3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust.
- Bake the loaves for 50 – 55 minutes.