Eye-catching purple wheat and corn loaf with Lecitem for a soft crumb.
Recipe ingredients and methods are available in both English and Thai.
| Group 1 | |
|---|---|
| Purple Wheat Corn Mix | 200 g |
| Bread flour | 800 g |
| Dried yeast | 12 g |
| Salt | 20 g |
| Chilled water | 590 g |
| Sugar | 20 g |
| Total | 1642 g |
| Group 2 | |
| Lecitem Pumpable S | 25 g |
Step 1: Spiral mixer: Group 1 for 2 minutes slow, add Group 2 and mix 12 minutes.
Step 2: Rest 5 minutes, scale, rest 5 minutes and mould.
Step 3: Prove at 36–38 °C to 70–80% for 45–50 minutes.
Step 4: Bake at 220 °C for 20–25 minutes.
Temperature: 220 °C · Time: 20–25 min
Products
Serving suggestionBakels
Pumpable liquid bread emulsifier based on lecithin. Gives dough stability, extensibility and a soft, even crumb. Ideal for artisan, rye and multigrain breads.
Serving suggestionBakels
High-activity dried yeast with strong, reliable gassing power for all yeast-raised doughs. Long shelf life, no refrigeration needed before opening.
BreadsClassic French baguette with a crisp, crackling crust and open, creamy crumb from Artisan Full Mix.
2 products from our range
BreadsRustic Italian ciabatta with a thin crust and large, glossy holes.
2 products from our range
BreadsSoft, dimpled focaccia glistening with olive oil – perfect for sandwiches and sharing boards.
2 products from our range
All products used in this recipe are available from our Phuket warehouse.
