Ingredients
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0.3 kg 0 lbs 11 oz kg IREKS Dried Wheat Sour
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10 kg 22 lbs 1 oz kg Carr's Bakers Flour
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0.1 kg 0 lbs 4 oz kg IREKS Voltex
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0.18 kg 0 lbs 6 oz kg Salt
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0.3 kg 0 lbs 11 oz kg AB Mauri Pinnacle Baker's Yeast
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5.8 L 24.36 cups Water
IREKS Dried Wheat Sour - Bloomers
Method
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Mixing time: 3 + 6 minutes
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Dough temperature: 26° C
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Bulk fermentation time: 20 minutes
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Scaling weight: 0.480 kg
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Intermediate proof: none
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Processing: long-shaped
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Final proof: approx. 60 minutes
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Baking temperature: 230° C, dropping to 200° C, giving steam
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Baking time: approx. 35 minutes
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After the bulk fermentation time, scale the dough and mould long. Subsequently, allow to prove and bake, giving steam.
