Wholemeal Bread Proved With Blast Chiller

    To make some excellent bread, you need to let it rise twice. This allows for a complete conversion of the sugars, which produce carbon dioxide and make bread lighter and easier to digest. By using a domestic blast chiller the proving process will be much easier, you can even do the proving at night while your sleeping. The blast chiller also eliminates all the dangerous food bacteria, while preserving all the vitamins an organoleptic properties of the food.


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    • 570 g water
    • 470 g flour 00 (180 – 260 W)
    • 30 g honey
    • 4 g malt
    • 10 g active dry yeast
    • 18 g salt
    • 70 g mixed seeds


    1. Mix the ingredients and knead the dough, being careful not to put the salt into direct contact with the yeast.
    2. Once the dough is ready, place it into a bowl and place it into a domestic blast chiller.
    3. Set the first proving process for one hour at 22°C.
    4. After the first proving phase, you can shape your dough into loaves of the desired size and shape, or place it in a tin. At this point, you can start the second proving process at a temperature of 28°C for one hour.
    5. If you have divided your dough into several loaves, some of these may be baked immediately after the second hour of proving, and the remaining ones may be deep frozen for later baking. Your deep frozen dough can be popped directly into the over whenever you like.
    6. Before baking, brush the dough with a little water and sprinkle your choice of seeds over the top. Bake at 180°C until golden brown.


    Deep freezing isn't the same as freezing! Deep freezing is a process that you can only do with a blast chiller! The blast chiller eliminate dangerous food bacteria, keep all the organoleptic properties unchanged and helps you in many other home cooking steps.

    See it on my blog

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