Bread recipe Klumb Bread! Raw materials for bakery, pastry, confectionery. Prepare directly at home with simple ingredients and easy-to-follow steps.
Discover a simplified and efficient method to prepare delicious and authentic bread with CONMix Klumb – BreadThis high-quality premix allows you to obtain consistent and satisfactory results in every batch of bakery products. Bakery raw materials.
| Ingredients | Kg |
| White flour (550/650/wholemeal) | 7,5 |
| WS CONMix Klumb – Bread | 2,5 |
| Yeast | 0,25 |
| Water | 5,6 |
| Total | 15,85 |
Instructions:
| 1. Initial Mixing: | In a suitable container, mix the white flour together with the premix WS CONMix Klumb – Bread to ensure an even distribution of the ingredients. |
| 2. Adding the Remaining Ingredients: | After mixing, add the yeast and water to the flour and premix mixture. Keep mixing until all the ingredients are well integrated. |
| 3. Kneading: | Using a spiral mixer, knead the dough for 5 minutes at speed 1, then increase to speed 2 for another 7 minutes. Make sure that the obtained dough has an elastic and homogeneous texture. |
| 4. Dough Temperature and Resting: | Maintain the dough temperature at 28°C and let it relax for 10 minutes at room temperature (ideally 26 – 28°C). |
| 5. Dividing and Pre-shaping: | Divide the dough into portions of 460-470 g and shape the pieces into a round shape. Let them rest for 10 minutes. |
| 6. Final Shaping: | Shape each piece into a long form suitable for a baguette or tray. |
| 7. Proofing: | Cover the bread and let it proof for 50 minutes at 35°C with a relative humidity of 80%. |
| 8. Baking: | Preheat the oven to 240°C. Bake the bread for 22-25 minutes or until it achieves a golden color and a crispy crust. |
Explore a simple and efficient way to make authentic and delicious bread with the premix CONMix Klumb – Bread. Get consistent and satisfactory results in every batch of bread, thanks to this high quality product. Bakery raw materials.
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