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Ingredients
350g
IREKS RTU Wheat Sour - delisted
100g
IREKS Voltex
10kg
Carr's Bakers Flour
200g
Salt
250g
AB Mauri Pinnacle Baker's Yeast
5.6l
Water
Method
Mixing time: 2 + 6 minutes
Dough temperature: 26° C
Bulk fermentation time: approx. 20 minutes
Scaling weight: 0.480 kg
Intermediate proof: 5 minutes
Processing: long-shaped
Final proof: approx. 50 minutes
Baking temperature: 230° C, dropping, giving steam
Baking time: approx. 30 minutes
After the bulk fermentation time, scale the dough, mould round and allow to prove. After the intermediate proof, mould oblong and allow to prove again. After the final proof, bake, giving steam.
