Ingredients
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to Add/Remove item to your Shopping List- 0.35 kg 0 lbs 12 oz kg IREKS RTU Wheat Sour - delisted
- 0.1 kg 0 lbs 4 oz kg IREKS Voltex
- 10 kg 22 lbs 1 oz kg Carr's Bakers Flour
- 0.2 kg 0 lbs 7 oz kg Salt
- 0.25 kg 0 lbs 9 oz kg AB Mauri Pinnacle Baker's Yeast
- 5.6 L 23.52 cups Water
IREKS Ready to Use Wheat Sour Usage Instructions
Method
Mixing time: 2 + 6 minutes
Dough temperature: 26° C
Bulk fermentation time: approx. 20 minutes
Scaling weight: 0.480 kg
Intermediate proof: 5 minutes
Processing: long-shaped
Final proof: approx. 50 minutes
Baking temperature: 230° C, dropping, giving steam
Baking time: approx. 30 minutes
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.
