Ingredients

Group 1
Ingredient
KG
Wheat flour
0.700
Fermdor W Germ Liquid
0.120
Yeast
0.001
Water
0.110
Yeast
0.012
Total Weight: 0.943
Group 2
Ingredient
KG
Wheat flour
1.000
Group 1
0.401
Salt
0.022
Lecitem 1000
0.020
Water
0.650
Total Weight: 2.093

Method

1. Mix group 1 for approximately 2-3 minutes until smooth and leave to rest for 12-15 hours at a controlled temperature of 5-8°C, covered with plastic.
2. Mix group 2 for approximately 6-8 minutes slow and 4-6 minutes fast speed, until fully developed.
3. The finished dough temperature should be between 24-26°C.
4. Bulk for 60 minutes at a controlled temperature of 25-28°C, covered with plastic.
5. Scale at 320g and mould into long shape.
6. Prove: 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.
7. Dust the dough pieces with flour and cut the top one time at 45° angle.
8. Bake: 230°C, falling to 220°C for 30-40 minutes, with steam.
9. Pull out damper after 15 minutes.

Yield

6 loaves

Ingredients

Group 1
Ingredient
KG
Wheat flour
0.700
Fermdor W Germ Liquid
0.120
Yeast
0.001
Water
0.110
Yeast
0.012
Total Weight: 0.943
Group 2
Ingredient
KG
Wheat flour
1.000
Group 1
0.401
Salt
0.022
Lecitem 1000
0.020
Water
0.650
Total Weight: 2.093

Method

1. Mix group 1 for approximately 2-3 minutes until smooth and leave to rest for 12-15 hours at a controlled temperature of 5-8°C, covered with plastic.
2. Mix group 2 for approximately 6-8 minutes slow and 4-6 minutes fast speed, until fully developed.
3. The finished dough temperature should be between 24-26°C.
4. Bulk for 60 minutes at a controlled temperature of 25-28°C, covered with plastic.
5. Scale at 320g and mould into long shape.
6. Prove: 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.
7. Dust the dough pieces with flour and cut the top one time at 45° angle.
8. Bake: 230°C, falling to 220°C for 30-40 minutes, with steam.
9. Pull out damper after 15 minutes.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery