Group 1
Ingredient
KG
%
Wheat flour
10.000
100.00
0.300
3.00
Yeast
0.300
3.00
0.200
2.00
Salt
0.200
2.00
Water
7.300
73.00
Total Weight: 18.300
1. Add all ingredients into a spiral mixing bowl.
2. Mix for 7 minutes on slow speed and 9 minutes on fast speed, until fully developed.
3. 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 500g and mould into baguette shape, flatten one end and join ends together.
6. Prove for 45-60 minutes at a controlled temperature of 25-28°C, covered with plastic.
7. Dust the dough surface with rye flour and cut 4 times around the loaf.
8. Bake at 230°C, falling to 200°C for 40-45 minutes, with steam.
9. Pull out damper after 25 minutes.
Yield: 36 loaves
Related recipes
Related products
Fermdor® Rustic
Bread, Roll & Morning Goods, Sourdough Products
Speciality, wheat-based sourdough powder, delivering a rustic character, achieved by the roasted and malty-sweet notes.
View product
Lecitem® 1000
Bread, Roll & Morning Goods, Bread & Roll Improvers
General purpose robust powdered improver, for good stability, shock tolerance and volume in bread and rolls, including wholemeal.
View product
