Existing Customer?
Are you an existing customer? Log in to see pricing & checkout, or request access to an online account.
New Customer?
New customers can apply for an account with us below.
Ingredients
100g
IREKS Voltex
10kg
Carr's Strong Flour 16kg
180g
Salt
300g
AB Mauri Pinnacle Baker's Yeast
5.8l
Water
Method
Mixing time: 3 + 6 minutes
Dough temperature: 26° C
Bulk fermentation time: 20 minutes
Scaling weight: 0.480 kg
Intermediate proof: none
Processing: long-shaped
Final proof: approx. 60 minutes
Baking temperature: 230° C, dropping to 200° C, giving steam
Baking time: approx. 35 minutes
After bulk fermentation time, scale the dough and mould as desired. After final proof, bake, giving steam.
