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
150g
IREKS Natural Sour Dough
10kg
Carr's Bakers Flour
2kg
Meneba Snip (Rye Flour)
200g
Salt
250g
AB Mauri Pinnacle Baker's Yeast
7.1l
Water
Method
Mixing time: 3 + 6 minutes
Dough temperature: 25° C – 26° C
Bulk fermentation time: 40 minutes
Scaling weight: 0.650 kg
Intermediate proof: 10 minutes
Processing: long-shaped
Final proof: 45 – 50 minutes
Baking temperature: 240° C, dropping
Baking time: 40 minutes
