Group 1
Ingredient
KG
%
Wheat flour
10.000
100.00
0.300
30.00
Salt
0.200
2.00
0.200
2.00
Yeast
0.120
1.20
Water
7.700
77.00
0.420
4.20
Total Weight: 18.940
1. Add all ingredients into a spiral mixing bowl.
2. Mix for 6-8 minutes on slow speed and 6-8 minutes on fast speed, until fully developed (add only 80% of the water at the beginning).
3. Dough temperature should be 24-26°C.
4. Bulk for 180 minutes at a controlled temperature of 25-28°C, covered with plastic and fold after 90 minutes.
5. Scale at 450g, mould into long shape and dredge in flour and twist.
6. Prove for 20 minutes at a controlled temperature of 25-28°C, covered with plastic.
7. Bake at 240-250°C, falling to 200-220°C for 30-35 minutes, with steam.
8. Pull out damper after 18 minutes.
Yield: 42 breads
Related recipes
Related products
Fermdor® S Germ
Bread, Roll & Morning Goods, Sourdough Products
Spelt-based sourdough powder, delivering a typical roasted and malty aroma and a nicely balanced flavour with a slight acidity and ...
View product
Fermdor® W Germ Liquid
Bread, Roll & Morning Goods, Sourdough Products
Liquid sourdough based on wheat germ, for a moist, open crumb structure and crispy and shiny crust.
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
