Recipe detail

Pastry Mixed bread with spelled

16. 5. 2022

Author: Retigo Team Deutschland

Company: RETIGO Deutschland GmbH

Food category: Pastry

Cuisine: German

Program steps

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Nach-Brotgärung

1
Combination
5 %
time icon Termination by time
time icon 01:00 hh:mm
probe icon 42 °C
ventilator icon 40 %
ventilator icon 

Backen 1 KG Brot - Vorheizen auf 250°C

2
Hot air
100 %
time icon Termination by time
probe icon 210 °C
ventilator icon 80 %
ventilator icon 
3
Injection
10 n
time icon 120 s
probe icon 1000 ml
4
Pause
time icon 120 s
5
Hot air
100 %
time icon Termination by time
time icon 00:12 hh:mm
probe icon 200 °C
ventilator icon 80 %
ventilator icon 
6
Pause
time icon 300 s
7
Hot air
100 %
time icon Termination by time
time icon 00:29 hh:mm
probe icon 175 °C
ventilator icon 60 %
ventilator icon 

Ingredients - number of portions - 1

Name Value Unit
wheat flour type 550 515 g
spelled flour type 630 90 g
water 380 ml
salt 12 g
fresh yeast 0.5 g
granulated sugar 1 pcs

Nutrition and allergens

Allergens:
Minerals:
Vitamins:

Nutritional value of one portion Value
Energy 2117.1 kJ
Carbohydrate 432.9 g
Fat 6.6 g
Protein 68.4 g
Water 0 g

Directions

Place sugar, yeast and approx. 20ml of warm water in a container until the yeast begins to ferment.
Then knead all the ingredients well and let it rest, ideally for 24 hours, whereby the dough should be folded and stretched every 8 hours.
The basic principle: Mix the dough, let it ripen for 24 hours at room temperature (18-22°C) (stretch and fold every 8 hours), shape the dough, let it ripen for 1 hour (usually in a bowl lined with a floured cloth), in Bake in a pot or on a tray.
Final fermentation in the combi steamer - 42°C, fan clocked at 40-50 and a maximum of 5% moisture. Then bake in the combi steamer as follows: Preheat to 250°C, 10 seconds at 210°C, 80% fan speed. Steaming: 1000 ml, 10 bursts, 2 minutes. Break: 2 minutes. Then bake for 12 minutes at 200°C, 80% fan speed, then pause again for 5 minutes. Last 29 minutes 175°C, 60% fan speed, clocked.