May's recipe

Our recipe of the month: Prokorn Bread.

Recipe 

5.000
5.000
300
5.600

g
g
g
g

 

 50
50
3
56

%
%
%

 

Panomix Prokorn                        } 100%
flour                                           }
fresh yeast*
water

Decoration

   40 g  

Prokorn Decor (15 g per piece) 

     

 * or instant yeast 1/3 of fresh yeast


Method

For a good water absorption knead the dough longer in first speed.
Mix the ingredients to a well developed dough.
Dough temperature 26°C.
Scaling weight 440 grams.
Round up
Intermediate proof 45 minutes.
Mould and decorate with Prokorn Decor.
Final proof 60 minutes.
Cut 3 x lengthwise before baking.
Bake with steam.

Baking temperature 240°C.
Baking time 35 minutes.

Yield 36 pieces.

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