Ingredients
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0.15 kg 0 lbs 5 oz kg IREKS Natural Sour Dough
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10 kg 22 lbs 1 oz kg Carr's Bakers Flour
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2 kg 4 lbs 7 oz kg Meneba Snip (Rye Flour)
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0.2 kg 0 lbs 7 oz kg Salt
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0.25 kg 0 lbs 9 oz kg AB Mauri Pinnacle Baker's Yeast
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7.1 L 29.82 cups Water
IREKS Natural Sourdough - Mixed Wheat Bread
Method
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Mixing time: 3 + 6 minutes
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Dough temperature: 25° C – 26° C
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Bulk fermentation time: 40 minutes
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Scaling weight: 0.650 kg
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Intermediate proof: 10 minutes
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Processing: long-shaped
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Final proof: 45 – 50 minutes
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Baking temperature: 240° C, dropping
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Baking time: 40 minutes
