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Soft Bread using Ireks Nouri Grain H

Posted By Essentials On March 27, 2023

  •  7.5kg Wheat flour 
  • 2.5kg Ireks Nouri Grain H
  • 0.1kg Format V 2000 H
  • 0.5kg Sugar
  • 0.5kg Vegetable Oil
  • 0.2kg Salt
  • 0.15kg Instant Yeast
  • 6L Water, approx.
Total Weight : 17.45kg
Mixing Time : 3 + 7 mins
Dough Temp : 26-27C 
Bulk Fermentation Time : 20-30 mins
Scaling Weight : 0.25kg
Intermediate Proof : 20 mins
Processing : as desired
Final Proof : 50-60 mins
Baking Temp : 220C, dropping to 190C, giving steam
Baking Time : approx. 25 mins
  1.  After the bulk fermentation, scale the dough and allow to prove.
  2. After the immediate proof, process as desired, dampen the upper surface and toss in the topping.
  3. Place on trays or setters dusted with flour and allow to prove.
  4. After the final proof, bake giving steam which is allowed to escape approx. 5 mins before the end of baking time
Topping : mixture of IREKS NOURI GRAIN H, Maize Concentrate H and Sesame.

Credit : Ireks Asia Pacific


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