Rex Bavarian Dark - Toast

Name: Rex Bavarian Dark - Toast
Prep time: 9 min
Cook time: 30 min
Yield: 2
Ingredients: 167 g Rex Bavarian dark; 390 g Wheat flour (Type 550); 6 g Roggena; 33 g Butter; 45 g Sugar; 17 g Milk powder; 4 g Salt; 8 g Instant yeast; 312 ml Water, approx.

Mr. Suthep Chaijirakorn (Chef Nun)

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The following recipe has been designed for a home baking environment and equipment. If you wish to view our industrial recipe click here.

2 Toast

00h 09

00h 30

Preparation Time: 9 – 15 minutes

Proofing and Resting Time: 70 – 80 minutes

Baking Time: 30 - 35 minutes

Outcome: 2 Loaves

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

Ingredients and Method

Ingredients

167 g Rex Bavarian dark
390 g Wheat flour (Type 550)
6 g Roggena
33 g Butter
45 g Sugar
17 g Milk powder
4 g Salt
8 g Instant yeast
312 ml Water, approx.

Method

Mix all Ingredients with a spiral mixer for 2 minutes slow and 8 minutes fast. We recommend using cold water to keep the dough temperature at max. 26°C.
Scale the dough into 480 g pieces, cover and start the intermediate proof for 15 – 20 minutes.
Mould the dough in your preferred shape, we recommend long and oval shape and place into greased baking tins.
Allow the dough to final proof for 45 - 50 minutes, we recommend covering the baking tins 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 is ready to bake.
The oven should have a temperature of 230°C when you put the loaves in, then decreasing to 200°C.
Bake the loaves for 30 - 35 minutes.

Products you will need

Tempo Yeast, Instant Dry Yeast For Bread Dough, 500g
THB 155.15
Roggena, Bread Improver, 1kg
THB 321.00
Rex Bavarian Dark, Bread Mix, 1kg
Rating:
100%
1 Review
THB 272.85

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