Ingredients

Group 1
Ingredient
KG
Wheat flour
1.300
Fermdor W Plus
0.040
Salt
0.026
Lecitem 1000
0.020
Fresh yeast
0.015
Water
1.000
Fermdor W Germ Liquid
0.055
Total Weight: 2.456

Method

1. Mix for approximately 6-8 minutes slow and 6-8 minutes fast speed, until fully developed (add only 80% of the water at the beginning).
2. The finished dough temperature should be between 24-26°C.
3. Bulk for 180 minutes at a controlled temperature of 25-28°C, covered with plastic and fold after 90 minutes.
4. Scale at 450g, mould into long shape and dredge in flour and twist.
5. Prove: 20 minutes at a controlled temperature of 25-28°C, covered with plastic.
6. Bake: 240-250°C, falling to 200-220°C for 30-35 minutes, with steam.
7. Pull out damper after 18 minutes.

Yield

5 breads

Ingredients

Group 1
Ingredient
KG
Wheat flour
1.300
Fermdor W Plus
0.040
Salt
0.026
Lecitem 1000
0.020
Fresh yeast
0.015
Water
1.000
Fermdor W Germ Liquid
0.055
Total Weight: 2.456

Method

1. Mix for approximately 6-8 minutes slow and 6-8 minutes fast speed, until fully developed (add only 80% of the water at the beginning).
2. The finished dough temperature should be between 24-26°C.
3. Bulk for 180 minutes at a controlled temperature of 25-28°C, covered with plastic and fold after 90 minutes.
4. Scale at 450g, mould into long shape and dredge in flour and twist.
5. Prove: 20 minutes at a controlled temperature of 25-28°C, covered with plastic.
6. Bake: 240-250°C, falling to 200-220°C for 30-35 minutes, with steam.
7. Pull out damper after 18 minutes.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery