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Craft Malt Porky Pete

Ingredients

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Pulled Bread using IREKS Craft Malt

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IREKS Craft Malt is an Aromatic malt blend for individual malt baked goods. Try out this recipe for delicious pulled bread, perfect for sharing! 

Method

  • Mixing time: 5 + 4 minutes

  • Dough temperature: 26° C – 27° C

  • Bulk fermentation time: approx. 90 minutes

  • Scaling weight: 0.750 kg

  • Intermediate proof: none

  • Processing: round, in bread baskets

  • Final proof: approx. 40 minutes

  • Baking temperature: 240° C, dropping, giving a lot of steam

  • Baking time: approx. 50 minutes

  • Instructions for Use

    After the bulk fermentation time, turn the dough out onto the well-floured working surface, cut out strips and subsequently portion into small dough pieces. Toss dough pieces of 0.750 kg each in plenty of bread flour and place loosely in bread baskets. Subsequently, allow to prove. Turn out onto setters at ¾ proof and bake, giving a lot of steam. To obtain a strong crust, open the damper for the last 10 minutes.

Delivery across
Ireland & Scotland