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