Group 1
Ingredient
KG
%
Wheat flour
5.000
50.00
5.000
50.00
Yeast
0.300
3.00
Salt
0.060
0.60
Water
7.500
75.00
Total Weight: 17.860
1. Add all ingredients into a bowl fitted with a beater.
2. Mix for 6 minutes on slow speed and 4 minutes on fast speed, until fully developed.
3. Bulk ferment for 40 minutes, in a covered container.
4. Scale at 465g and mould into boules or bloomer shapes.
5. Dry prove for 40 minutes.
6. Dust with rye flour.
7. Make 3 cuts and leave to rest for 10 minutes.
8. Bake at 235℃ (top) / 225℃ (bottom) for 28 minutes.
9. Pull the damper after 14 minutes.
Yield: 38 loaves
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