Group 1
Ingredient
KG
%
Wheat flour
0.170
17.00
0.120
12.00
Yeast
0.001
0.10
Water
0.110
11.00
Yeast
0.012
1.20
Total Weight: 0.413
Group 2
Ingredient
KG
%
Wheat flour
1.000
100.00
Group 1
0.401
40.10
Salt
0.022
2.20
0.020
2.00
Water
0.650
65.00
Total Weight: 2.093
1. Add group 1 ingredients into a spiral mixing bowl.
2. Mix for 2-3 minutes on slow speed, until smooth, then leave to rest for 12-15 hours at a controlled temperature of 5-8°C, covered with plastic.
3. Mix group 2 for 6-8 minutes on slow speed and 4-6 minutes on fast speed, until fully developed.
4. Dough temperature should be 24-26°C.
5. Bulk for 60 minutes at a controlled temperature of 25-28°C, covered with plastic.
6. Scale at 320g and mould into long shape.
7. Prove for 90 minutes at a controlled temperature of 25-28°C, covered with plastic and then prove for 90 minutes at a controlled temperature of 5-8°C, covered with plastic.
8. Dust the dough pieces with flour and cut the top one time at 45° angle.
9. Bake at 230°C, falling to 220°C for 30-40 minutes, with steam.
10. Pull out damper after 15 minutes.
Yield: 6 loaves
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