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Farmer Bread

Farmer Bread - our speciality German mix for hearty tasting rye spelt “Farmer Style” bread, with a rustic crust in typical Bavarian style. By including potato flakes into the mix we ensure softness and a long-lasting freshness for your loaf.
Farmer Bread

 Ingredients:

 Strong white flour

6,000 g

Farmer bread mix

4,000 g

Yeast 

150 g

Water 

(recomend: 64 – 68%)

6,400 to 6,800 g

Total dough

16,550 to 16,950 g

 

Method:

 

  1. Mix all ingredients together
  2. Knead for 8 mins slow – 3 mins fast
  3. Dough temperature 26°C
  4. Dough resting time 25 - 30 min
  5. Scale weights: 600g (small) 875g (large)
  6. Rest: 10 Mins
  7. Final mould - Cob, coat base in flour, tray up 
  8. Prove: UK standard settings. 30 mins in prover, 30 mins ambient
  9. Dust the top of each dough piece with flour and turn upside down. Dust with flour again and rub (gently) into the surface of the dough
  10. Baking temperature start @ 250°C*
  11. Steam: Yes, but pull damper after 5 mins
  12. Baking Time: 45 – 50mins (small) 50 – 55 mins (large)

*Bakers Tip: German breads are typically baked by a temperature ‘falling’ method, so after dough pieces are