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IREKS Naturin - Malt Bread Recipe

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Method

  • Mixing time: 4 + 6 minutes (spiral mixer)

  • Dough temperature: 25° C – 26° C

  • Bulk fermentation time: approx. 20 minutes

  • Scaling weight: 0.600 kg

  • Intermediate proof: none

  • Processing: round

  • Final proof: approx. 70 minutes

  • Baking temperature: 240° C, dropping to 220° C, giving steam

  • Baking time: 30 minutes

Delivery across
Ireland & Scotland