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Ingredients
10kg
Carr's Strong Flour 16kg
300g
IREKS Dried Wheat Sour
100g
IREKS Voltex
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 the bulk fermentation time, scale the dough and mould long. Subsequently, allow to prove and bake, giving steam.
