Ingredients
to Add/Remove item to your Shopping List- 2 kg 4 lbs 7 oz kg Macphie Sourdough Mix SG - delist
- 1.4 L 5.88 cups Water
- 0.05 kg 0 lbs 2 oz kg AB Mauri Pinnacle Baker's Yeast
Macphie Sourdough Mix Make Up Instructions
Sourdough Mix creates an artisan bread with a thick crust and mild sour flavour characteristic of sourdough. It can be used to produce a wide variety of crusty breads with only the addition of water and yeast.
Method
Place the mix, yeast and 1.2 ls of cold water in a dough mixer – required Dough temp 22°C
For a spiral mixer give - 2 minutes slow + 4 minutes fast (approx.) to develop a standard type bread dough
Add the remaining 200g of water and continue mixing for another 2 minutes on 2nd speed until all water is absorbed and the dough is soft and smooth
Remove the soft dough from the mixer, place in an oiled container and cover to prevent skinning
Allow to ferment at room temperature for 1 hour
Tip dough out onto a floured table – it should have risen noticeably whilst resting
Divide gently into required loaf size (350g is ideal for a speciality loaf)
Ball up gently and rest for 5 minutes
Mould into final loaf shape gently and place on a baking tray heavily dusted with rice flour and normal white flour
Allow to rest / prove at room temperature for a further 30-60 minutes making sure that the dough pieces are not allowed to skin – use a rack cover / draught free cupboard
After this rest time turn the dough pieces over and cut as required before putting in the oven
Bake at 450°F / 240°C for 15 minutes with initial steam. Allow the steam to escape (open the door / damper) and bake for a further 10 minutes.
