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Spring Bread

Why not try this fresh and soft yoghurt bread with visible pieces of carrots and herbs. Great for bread and crusty rolls with the added benefit of long-lasting freshness.
Spring Bread

 Ingredients:

Strong white flour

4,500 g

Medium rye flour (or Strong white flour)

2,000 g

Spring bread mix 

3,700 g

Yeast

200 g

Water +/-

6,400 g

Total dough

16,800 g

 

Method:

1. Combine all ingredients

2. Knead for 4 - 5 mins slow – 7 - 8 mins fast

3. Dough temperature 26°C

4. Dough resting time 25 - 30 mins

5. Scale weight: 600g

6. Rest: 10 Mins

7. Final mould

8. Prove: 36°C, 80-82% RH: 40 - 45mins

9. Baking temperature 250°C*

10. Steam: Yes, but pull damper after 5 mins

11. Baking Time: 50 - 55 mins

*Bakers Tip: German breads are baked by a temperature ‘falling’ method, so after dough pieces are put in the oven at 250°C. Immediately reduce temperature to 215 - 220°C