Ingredients
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0.35 kg 0 lbs 12 oz kg IREKS RTU Wheat Sour - delisted
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0.1 kg 0 lbs 4 oz kg IREKS Voltex
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10 kg 22 lbs 1 oz kg Carr's Bakers 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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5.6 L 23.52 cups Water
IREKS Ready to Use Wheat Sour Usage Instructions
Method
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Mixing time: 2 + 6 minutes
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Dough temperature: 26° C
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Bulk fermentation time: approx. 20 minutes
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Scaling weight: 0.480 kg
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Intermediate proof: 5 minutes
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Processing: long-shaped
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Final proof: approx. 50 minutes
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Baking temperature: 230° C, dropping, giving steam
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Baking time: approx. 30 minutes
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After the bulk fermentation time, scale the dough, mould round and allow to prove. After the intermediate proof, mould oblong and allow to prove again. After the final proof, bake, giving steam.
